Aug 28 2026
Restaurants›Comstock Saloon›Hearts Of Romaine Salad Recipe

Hearts Of Romaine Salad Recipe

Inspired by Comstock Saloon
Time30m
Serves4

apples, manchego, creamy garlic dressing

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Ingredients

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Salad

Creamy Garlic Dressing

Method

Salad

  1. 1

    Prepare the romaine

    Trim and remove outer leaves from 4 hearts of romaine. Slice each heart lengthwise into quarters (or halves if you prefer larger wedges). Rinse under cold water, shake or spin in a salad spinner, and pat dry thoroughly with paper towels so dressing will adhere.

  2. 2

    Prepare the apple

    Core the apple and slice into thin half-moons or matchsticks (about 1/8-inch thick). If desired, toss slices in 1 teaspoon lemon juice to prevent browning and add brightness — you may use one of the lemon wedges.

  3. 3

    Toast the nuts

    Warm a small skillet over medium heat. Add 1 cup toasted walnuts (or pecans) and toast, stirring or shaking the pan, for 3–4 minutes until fragrant and lightly browned. Transfer to a plate to cool; chop coarsely if whole.

  4. 4

    Shave the Manchego

    Using a vegetable peeler or mandoline, shave 3 oz Manchego into thin ribbons. Alternatively, cut into small cubes if you prefer more bite.

  5. 5

    Assemble the salad

    Place the dried romaine pieces on a large platter or divide among plates. Scatter the apple slices, toasted nuts, and Manchego shavings evenly over the romaine. Grind 1 teaspoon coarse black pepper over the top and reserve lemon wedges alongside.

Creamy Garlic Dressing

  1. 6

    Mince the garlic

    Finely mince 3 garlic cloves, or for a smoother dressing, grate them with a microplane. Sprinkle a pinch of salt on the garlic and mash with the side of a knife to create a paste — this mellows the raw garlic flavor and helps it incorporate.

  2. 7

    Combine base ingredients

    In a medium bowl, whisk together 1 cup mayonnaise and 1 cup plain Greek yogurt until smooth.

  3. 8

    Add flavorings

    Whisk in the garlic paste, 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon honey until fully combined.

  4. 9

    Season and adjust

    Stir in 3/4 teaspoon (of the 3 tsp listed) salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning: add remaining salt in 1/4-tsp increments if needed. If the dressing is too thick, whisk in up to 2 tablespoons cold water, 1 tablespoon at a time, until desired pourable consistency is reached.

  5. 10

    Chill briefly

    Let the dressing rest in the refrigerator for at least 10 minutes to allow flavors to meld. If you have time, chilling 30 minutes improves flavor. Stir or whisk again before using.

  6. 11

    Dress and serve

    Just before serving, drizzle desired amount of creamy garlic dressing over the assembled salad (about 1/2 to 3/4 cup dressing for the whole salad) and toss gently to coat the leaves, or serve dressing on the side. Garnish with additional Manchego ribbons, toasted nuts, and a final crack of black pepper and lemon wedge if desired.

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