Romaine Hearts & Herbs with a Creamy Dressing
Prep time: 5 minutes
Serves 2 (to make more just add more of everything)
1 romaine hearts, coarsely chopped
2 tbsp fresh oregano, coarsely chopped
2 tbsp fresh basil, chiffonade (leaves rolled and slices thinly across)
2 tbsp fresh parsley, coarsely chopped
½ cup Asiago cheese, coarsely grated
Handful or so toasted croutons (I made mine from stale Dakota Bread, tossed in olive oil and fried in a dry nonstick skillet on high heat until toasted (just a few minutes).
1/3 cup extra virgin olive oil
¼ - ½ cup sherry vinegar
1 heaping tsp Dijon mustard
1-2 tbsp mayonnaise ( I love the new Hellmann’s Olive Oil Mayonnaise)
½ tsp or so Worcestershire sauce
Salt & freshly ground black pepper to taste
1. Combine the greens, croutons and Asiago in a bowl and toss with a fork.
2. Combine all the dressing ingredients in a small bowl and beat with a fork to blend. Taste for seasoning and add to salad and toss.