German Romaine Salad With Westphalian Vinaigrette Recipes

Steps:

• For the vinaigrette:
• Spoon the mustard into a medium bowl. Whisk in half the oil and half the vinegar until blended. Add remaining oil and vinegar, and whisk until blended. Whisk in water, and season with salt and pepper. Or, use a food processor.
• Next, place prosciutto in a small skillet on medium heat and sauté until it begins to brown. Add the minced garlic and brown together for a few seconds. Add vinaigrette and cook just until warm.
• Meanwhile, loosen each Romaine heart on 4 individual salad plates. Crumble blue cheese onto the lettuce, the optional hazelnuts, and drizzle with the warmed prosciutto (or Westphalian, better) dressing. Serve.

Steps:

• Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

Steps:

• Chop off the root end of the lettuce and slice leaves into thin ribbons, about 1/8 inch thick, discarding any pieces of the core. Place in a large bowl. Toss gently to separate lettuce ribbons.
• Drizzle with olive oil, lemon juice, vinegar, and pepper; toss to coat. Set aside to rest for 10 minutes.
• Sprinkle with sea salt and toss gently right before serving.