The crisp inner leaves of romaine lettuce goes wonderfully with this light and creamy basil-infused dressing. We served the same dressing the following night with a more traditional mixed green salad with lettuce, avocado, tomato and cucumber, and that was delicious too. If you're looking for a tasty alternative to a caesar dressing, give this a try! I've made a lot of salad dressings, and this is one of my few unqualified successes.
- 1/3 cup extra-virgin olive oil
- 2 tablespoons mayonnaise
- 5 tablespoons plain yogurt
- 3 tablespoons aged Spanish sherry vinegar or other wine vinegar
- 1/2 tsp Kosher salt and 1/2 tsp freshly ground pepper, plus more to taste
- 3 tablespoons chopped shallots or onions
- 2 garlic cloves
- 1/2 cup fresh basil
- 3 hearts of romaine lettuce or whole heads
- Combine all ingredients (other than the romaine) in a blender and blend to a smooth consistency. Taste and adjust salt to taste.
- If you have only whole heads of romaine, remove the dark
- green, coarse outer leaves, saving them for another use, leaving the lighter colored, crisp ones at the core for the salad. Trim and discard the core. Figuring six to eight medium leaves per person, separate enough of the leaves. Wash and dry them well.
- Arrange the leaves slightly overlapping on plates, stir the dressing to
- recombine if it has separated, and drizzle it over the lettuce. Grind a little pepper over the top of each salad and serve right away.
- Alternatively, for a less dramatic presentation, cut leaves into thirds, place in a large salad bowl, and mix with dressing. Then serve. Either way the dressing is delicious!
|Amount Per Serving||%DV|
|Serving Size 44g|
|Recipe makes 6 servings|
|Calories from Fat 144||94%|
|Total Fat 16.32g||20%|
|Saturated Fat 2.47g||10%|
|Trans Fat 0.0g|
|Total Carbs 1.69g||0%|
|Dietary Fiber 0.0g||0%|