| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
March 1993 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Garlic clove, minced and |
|
|
mashed |
|
|
to a paste with 1/4 |
|
|
teaspoon salt |
| 1/2 |
t |
Dijon-style mustard |
| 1 1/2 |
T |
Fresh lime juice, or to |
|
|
taste |
| 2 |
T |
Mayonnaise |
| 1/4 |
c |
Plus 2 tablespoons olive oil |
| 1 |
T |
Water, up to 2 |
| 4 |
|
Heads romaine, the |
|
|
pale-green |
|
|
inner leaves |
|
|
washed spun-dry |
|
|
and torn into |
|
|
bite-size pieces |
|
|
about 12 cups and |
|
|
the outer leaves |
|
|
reserved for |
|
|
another use |
INSTRUCTIONS
In a blender or small food processor blend the garlic paste, the
mustard, the lime juice, the mayonnaise, and salt and pepper to taste
until the mixture is smooth and with the motor running add the oil in
a stream. Blend the mixture until it emulsified, add enough of the
water to thin the vinaigrette to the desired consistency, and blend
the vinaigrette until it is combined well. In a large bowl toss the
romaine with the vinaigrette. Serves 6. Gourmet March 1993 Converted
by MC_Buster. Converted by MM_Buster v2.0l.
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