Country Club Salad with Two Dressings

Here is the type of recipe I think everyone needs in their back pocket. I serve this dish with grilled beef at my house once a week in the summer. It's simple and easy and looks great on a platter.

I cut several heads of young local romaine lettuce (iceberg in a pinch) in half, then trim and arrange them on a platter. I garnish them with sliced cherry tomatoes, minced herbs, croutons, hard-boiled egg crumbles, crispy julienned bacon pieces and whatever else I have on hand, and pass the dressings at the table. These dressings also make a killer pair of dips on a crudité platter. I will also tell you that putting a huge pile of herb-and-lemon-basted grilled chicken on top of the salad is amazing; the juices and heat from the chicken soften and infuse the edges of the lettuce and makes the whole plate taste like a great grilled chicken sandwich. SEE RECIPE »

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