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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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The other half of the Salmon Burger and Caesar Slaw recipe from Rachel Ray's Express Lane Meals. I dropped the Radicchio because I rarely see it by itself and don't like it that much myself. Ingredients:
1 lemon, juice of |
1 garlic clove, minced |
2 teaspoons dijon mustard |
1 tablespoon worcestershire sauce |
1/4 cup extra virgin olive oil |
1 cup grated parmigiano-reggiano cheese |
2 romaine lettuce hearts |
salt and pepper |
Directions:
1. Cut the bottoms off the romaine hearts and separate the leaves into a colander.
2. Rinse and shake them as dry as you can.
3. Gather up the leaves and shred them as finely as you like.
4. Add the lemon juice, garlic, Dijon mustard, and Worcestershire to a large bowl.
5. Slowly whisk in the olive oil a drizzle at a time to create an emulsification.
6. Add salt and pepper to taste.
7. Toss in the grated cheese and the romaine shreds.
8. Toss to coat evenly.
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