Romaine Salad/Chives
1 head Romaine
lettuce, torn into bite size piece
1 clove garlic,
peeled
8 ounces fresh
mushrooms, sliced
¾
cup fresh Chive tops,* cut into ½-inch long pieces
Rub the interior of a large wooden salad bowl with a
clove of garlic. Place lettuce,
mushrooms and chives into bowl and toss to mix.
1 shallot, minced
2 tablespoons
olive oil
1 teaspoon
2 tablespoons
fresh lemon juice
Salt and fresh
ground pepper
Whisk together oil, lemon juice, shallot and mustard in a
small bowl to blend. Season
to taste with salt and pepper.
Mix in chives. Drizzle
dressing over lettuce and toss to coat.
Sprinkle bleu cheese over.
Yield: 6
servings.
*Harvest and preparation – For fresh use, harvest tops
anytime during the growing season. Cut
off close to the ground. Cut early in
the morning, just after the dew has evaporated and before the sun is hot. Place tops in a colander and rinse under cold
running water. Pat dry
with paper towels. Stack tops
together and cut into
½ -inch long pieces.
Carolyn Gass Hardimon, M. S.
Home Economist