Romaine Leaves with Honey-Mustard Dressing

Slideshow: Terrific Green Salads

  • Servings: 6

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  • 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

How to make this recipe

  1. 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.

Contributed By Published July 1997

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