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baby romaine salad with corn, cucumber & cilantro vinaigrette

Serves 6

The bright flavors in this salad combined with the mellow baby romaine provide a nice foil to spicy dishes like World’s Best Chili (page 146) or Hot Wings with Pineapple Glaze (page 132), but this refreshing salad would also make a great accompaniment
to a grilled chicken breast or the baby lamb chops.

  • 10 ounces packaged organic baby romaine greens, washed and dried
  • ½ cup whole kernel corn, fresh or canned
  • 1 cup peeled, chopped cucumber
  • Salt and pepper
  • 1 recipe Cilantro Vinaigrette (see right)

Combine the romaine, corn, and cucumber and toss, adding salt and pepper to taste. Dress with the Cilantro Vinaigrette just before serving, or serve the dressing on the side.

cilantro vinaigrette

  • ¼ cup fresh cilantro leaves, washed and dried, with stems removed
  • 1 clove garlic
  • 2 tablespoons white wine vinegar
  • ½ cup extra-virgin olive oil
  • Salt and pepper

In the bowl of a food processor, combine the cilantro, garlic, and vinegar and pulse a few times to mix. While pulsing, slowly add the olive oil through the top of the food processor until the mixture is emulsified. Add salt and pepper to taste.

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