Romaine Salad with Mustard Vinaigrette
This hearts of romaine salad with a mustard vinaigrette was inspired by a more “foodie” version I enjoyed at the Heathman Hotel earlier this year. If memory serves me correctly, the salad at the Heathman was made of butter lettuce (which I can never find in the market) and some fancy mustard and chive vinagrette with a local hard goat cheese shaved finely and perfectly over the top of the lightly dressed salad. It was simple, yet divine.
And for those that caught the reference, yes, I am speaking of the Heathman Hotel of “50 Shades” fame. Unfortunately, I enjoyed the salad alone in my room on a business trip and not with my own version of Christian Grey…But it did inspire the much less foodie salad of readily available ingredients that is featured here. It takes less than 5 minutes to throw together the grape tomatoes, manchego, chives and dressing. The key to the vinaigrette is to use an extra strong dijon mustard that has some kick to it. I also like to use a zester to shred the manchego so it’s extra fine and fluffy. My family loves this salad so much that I make sure I always have chives and manchego on hand to make it in a pinch.
Romaine Salad with Mustard Vinagrette – Serves 2-3
1 head of romaine hearts
8-10 sliced grape tomatoes
1/4 cup finely shredded manchego cheese (I like to use a zester to get it extra fine)
10 stalks of fresh chives, finely chopped
2 tbsp olive oil
1 tsp sherry vinegar
2 tsp extra forte (edijon mustard
sea salt and pepper to taste
Coarsely chop the romaine hearts and half the grape tomatoes and add both to salad bowl. Shred manchego cheese (using zester or box shredder for fine shred) directly into the bowl over the lettuce and tomatoes. Finely chop the chives and add to the bowl. Combine the dressing ingredients and whisk together and toss less than 10 minutes before serving.