This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The greatest dishes are the very simple dishes." -Auguste Escoffier, 19th century French chef
This composed salad was created around some beautiful heirloom tomatoes that I purchased in the dead of winter. It was so cold and gray outside and all I could do was smile when I saw them. The looked like little bits of sunshine sitting on the counter crying out “look at us, it’s really summertime!”
They became the focus of this recipe and are a good example of how quality ingredients should drive what you eat. You might set out for the market with this recipe in mind and the tomatoes are terrible. Don’t compromise. Pick another vegetable for your salad and when you get home find a recipe that fits your ingredients.
Servings: 4 | Serving size: 1/4 cup dressing with salad greens
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3.
Leftover salad is poor. Leftover dressing keeps well for about 2 days.
|2 tsp||coarse ground mustard|
|1 tsp||Dijon mustard|
|2 Tbsp||olive oil|
|1/2 tsp||orange oil|
|2 Tbsp||rice vinegar|
|1 Tbsp||dark honey|
|1 medium||head romaine lettuce|
|2 small||heirloom tomatoes|
|2 Tbsp||red onion (diced)|
Whisk together the coarse ground mustard, Dijon mustard, olive oil, orange oil, rice vinegar and honey. Chill for at least 2 hours prior to serving.
While the dressing is chilling thoroughly rinse the lettuce in cold water and pat dry. Wrap in a slightly damp paper towel and place in the refrigerator.
Wash the tomatoes and place them in the refrigerator about one hour before making the salad.
To assemble separate the romaine into small bundles of leaves (as if there are four small heads of romaine). Whisk the dressing until smooth and holding each small bundle by the base of the lettuce dip the tips of the romaine into the dressing coating the top half of the leaves. Place on a plate.
Slice the tomatoes in quarters and arrange on the plate next to the lettuce. Sprinkle the diced red onion randomly around the plate. Drizzle any remaining dressing randomly around the plate.
Shave curls of Pecorino-Romano over the top of the lettuce and serve.
Serving size: 1 salad
Servings: 4 salads
|Calories 19||Calories from Fat 12|
|% Daily Value|
|Total Fat 12g||18%|
|Saturated Fat 3g||16%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 13g||4%|
|Dietary Fiber 4g||17%|
|Vitamin A 192%||Vitamin C 75%|
|Calcium 21%||Iron 10%|
|Vitamin K 166 mcg||Potassium 555 mg|
|Magnesium 37 mg|