Hearts of romaine with creamy lime vinaigrette

1 servings

Ingredients

Quantity Ingredient
1 large Garlic clove; minced and mashed
; to a paste with 1/4
; teaspoon salt
½ teaspoon Dijon-style mustard
1½ tablespoon Fresh lime juice; or to taste
2 tablespoons Mayonnaise
¼ cup Plus 2 tablespoons olive oil
1 tablespoon Water; up to 2
4 Heads romaine; the pale-green
; inner leaves
; washed, spun-dry,
; and torn into
; bite-size pieces
; (about 12 cups) and
; the outer leaves
; reserved for
; another use

Directions

In a blender or small food processor blend the garlic paste, the mustard, the lime juice, the mayonnaise, and salt and pepper to taste until the mixture is smooth and with the motor running add the oil in a stream. Blend the mixture until it emulsified, add enough of the water to thin the vinaigrette to the desired consistency, and blend the vinaigrette until it is combined well. In a large bowl toss the romaine with the vinaigrette.

Serves 6.

Gourmet March 1993

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