I have a new favorite salad, and it’s super easy.
We actually learned to make this at Salt Lake Culinary Center—it goes on a smoked beef tenderloin sandwich. I made too much the other day and discovered how good it is on it’s own.
The trick to this salad is to remove the bones from the romaine lettuce and then ribbon it. You roll it into a tube, and then cut off 1/2″ sections. Let me know if you are particularly interested in this technique and I’ll make a video.
- 6 Romain Leaves
- 2 t Olive Oil
- 1 t Red Wine Vinegar
- Rinse and dry romaine.
- Remove the bones, roll into a tube and slice ½" ribbons.
- Add the romaine, olive oil, red wine vinegar and salt and pepper to a bowl.
- Stir together.