| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
March 1993 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Garlic clove; minced and mashed |
|
|
; to a paste with 1/4 |
|
|
; teaspoon salt |
| 1/2 |
ts |
Dijon-style mustard |
| 1 1/2 |
tb |
Fresh lime juice; or to taste |
| 2 |
tb |
Mayonnaise |
| 1/4 |
c |
Plus 2 tablespoons olive oil |
| 1 |
tb |
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
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