Romaine Salad with Chives, Pecans, Chevre and Chive Blossoms
I’ve been eating garden lettuce for several weeks now. My Romaine is not quite as big as what you’ll find in grocery stores, but it’s so tender and fresh. I’ve been enjoying this lively salad for the past few days. It’s especially fun to make this salad at the moment because my backyard chives are in bloom and the blossoms make a delicate and pretty addition to the greens. Of course, store-bought fresh, organic Romaine hearts will make a tasty salad if you don’t grow your own.
This recipe is adapted from Vegetarian Cooking for Everyone by Deborah Madison:
1 crushed garlic clove
1/2 teaspoon salt
zest of one lemon
2 tablespoons lemon juice
1 teaspoon Dijon mustard
6 tablespoons olive oil
1 bunch Romaine hearts
1/2 cup roasted pecans
2 tablespoons of fresh chives
2 chive blossoms (optional)
4 oz. crumbled chevre
- Grind crushed garlic and salt together in a mortar. Transfer to a small mixing bowl.
- Add lemon juice and zest, Dijon mustard and olive oil to garlic mixture and whisk to combine.
- Tear Romaine leaves into bite-sized pieces. Toss with pecans. Crumble chevre and scatter over lettuce. Sprinkle on chives. If you have chive blossoms, cut the bottom off with a pair of scissors and scatter over the salad.
- Dress salad and enjoy!