1 head romaine lettuce1/3 cup vegetable oil3 tbsp lemon juice2 tsp chopped fresh thyme1 tsp Dijon mustard1/2 tsp salt1/4 tsp granulated sugar
1/4 tsp black pepper
In small bowl, whisk together oil, lemon juice, thyme, mustard, salt, sugar and pepper. (Make ahead: Cover and refrigerate for up to 1 day; whisk before using.)
Tear lettuce into bite-size pieces. In large bowl, toss romaine with dressing.
Toss with croutons, tomatoes, cucumbers, shaved fennel, or even pears!
Canadian Living
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This recipe was most recently featured in
Boston Organics Newsletter No. 26 of 2011.