| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 1 teaspoon lemon zest and 3 tablespoons lemon juice, from 1 to 2 lemons
- 1 tablespoon whole grain mustard
- 1 small shallot, finely diced
- Kosher salt and freshly ground black pepper
- 2 romaine hearts, cut into bite-size pieces
- 1/4 cup chopped fresh chives
- 1/4 cup sliced radishes
- 1/3 cup freshly grated Parmigiano-Reggiano
Instructions
- Add the olive oil, vinegar, lemon zest, lemon juice, mustard, shallot, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a glass jar, screw on the lid and shake vigorously to emulsify.
- Add the lettuce, chives and radishes to a large serving bowl. Add about half of the dressing and toss to combine. Add the Parmigiano-Reggiano and toss once again. Season with salt a pepper to taste. Serve extra dressing on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 139 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 6 mg |
| Sodium | 314 mg |
Reviews
I love this refreshing yummy salad! I cut the lemon juice in half and add a squeeze of honey to make it slightly less tart. Great summer dinner.
Yum!!