Soups & Salads
March 6, 2015
1 head romaine lettuce, rinsed and spun dried
1 carrot, peeled and grated
1 tomato, rinsed and chopped into bite size pieces
1 cup croutons, optional
1/3 cup balsamic vinegar
1/4 teaspoon sea salt
dash freshly ground pepper
1 cup extra-virgin olive oil
To Prepare Dressing
Combine vinegar, salt and pepper in a small bowl. Whisking continuously, slowly add the olive oil until it is thoroughly blended.
To Prepare Salad
Tear romaine leaves into a large bowl. Add carrot and tomato. Toss with one third of the dressing. Taste and adjust for salt, pepper and dressing. Garnish with croutons. Serve immediately.
(Store extra dressing in the refrigerator, shake well before using.)
HELPING HANDS: Kids can help tear the lettuce and make the dressing.