Assemble these supplies:
- 1 head Romaine or iceberg lettuce
- 2 large cloves garlic, peeled
- 1/3 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 5 teaspoons sugar
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
Steps in preparation:
- Wash lettuce, separate leaves, and dry in salad spinner or pat dry with paper towels.
- Tear enough leaves into bite- size pieces to measure 6 cups.
- Place in salad bowl, cover with plastic wrap, and refrigerate until ready to serve.
- In blender, combine garlic, vinegar, mustard, sugar, and salt, and blend until smooth.
- With blender running, add vegetable oil in a slow, steady stream and blend until dressing is thick and smooth.
- When ready to serve, pour enough dressing over lettuce to coat leaves well and toss.
- Serve any leftover dressing on side.
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