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hearts of romaine lettuce extra-virgin olive oil lemon juice mustard grainy mustard honey horseradish salt
Viewed: 89 - Published at: 4 years agoIngredients
- 6 hearts of romaine lettuce, seaparated into leaves
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon grainy mustard
- 1 tablespoon honey
- 1 tablespoon prepared horseradish
- Salt and freshly ground pepper
Method
- Wash the lettuce and pat dry.
- Cover and refrigerate to crisp for up to 3 hours.
- In a small bowl, whisk together the remaining ingredients.
- Dress the lettuce just before serving.