Jul 14 2026
Restaurants›Chez Lulu›Hearts Of Romaine Recipe

Hearts Of Romaine Recipe

Inspired by Chez Lulu
Time25m
Serves4

French feta, toasted walnuts, champagne shallot vinaigrette

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Ingredients

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Salad

Champagne-Shallot Vinaigrette

Method

Salad

  1. 1

    Prepare romaine

    Remove outer leaves if bruised. Slice each heart of romaine lengthwise into quarters (or halves if preferred) and rinse quickly under cold water. Spin or pat dry thoroughly so leaves are crisp.

  2. 2

    Toast walnuts

    In a dry skillet over medium heat, add the walnuts and toast, shaking pan frequently, until fragrant and lightly browned, 3–5 minutes. Transfer to a plate to cool. Once cool, roughly chop to mix with the salad (leave some halves for texture).

  3. 3

    Assemble salad

    Place the romaine pieces in a large chilled bowl or arrange on a platter. Sprinkle crumbled French feta evenly over the lettuce. Scatter the toasted walnuts and sliced chives over the top. Reserve a small amount of feta and walnuts for garnish if desired.

  4. 4

    Season

    Lightly sprinkle the coarse sea salt and freshly ground black pepper over the assembled salad just before adding the dressing.

Champagne-Shallot Vinaigrette

  1. 5

    Macerate shallot

    In a small bowl, combine the finely minced shallot and champagne vinegar. Let sit 5–10 minutes to mellow sharpness and infuse the vinegar.

  2. 6

    Emulsify dressing

    Add the Dijon mustard and honey to the shallot-vinegar mixture and whisk to combine. While whisking continuously, slowly drizzle in the extra-virgin olive oil until a smooth, slightly thickened emulsion forms. Season with sea salt and freshly ground black pepper to taste. Taste and adjust acidity or sweetness (add another 1/2 tsp honey or 1/2 tbsp vinegar if needed).

  3. 7

    Dress salad

    Just before serving, drizzle the vinaigrette evenly over the romaine and gently toss (or let diners finish tossing) so leaves are lightly coated. Garnish with the reserved feta and walnuts. Serve immediately to preserve crispness.

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