Romaine Heart Salad Recipe

Prepare romaine

Trim and clean romaine hearts: remove any damaged outer leaves, slice each heart lengthwise into quarters (or halve lengthwise for larger hearts) and rinse under cold water. Spin or pat dry thoroughly so dressing will cling.

Prep dates

Pit the Medjool dates if needed, then slice each date into thin strips or small wedges. Reserve.

Toast and chop hazelnuts

If hazelnuts are not toasted, heat a dry skillet over medium, add hazelnuts and toast, shaking occasionally, until fragrant and skins crack (about 4–6 minutes). Transfer to a towel, rub to remove loose skins, let cool, then coarsely chop. Measure out 3 tablespoons.

Assemble salad

In a large bowl, add the dried romaine pieces. Add sliced dates, chopped toasted hazelnuts, crumbled ricotta salata (or feta), chopped parsley, lemon zest, 1/2 tsp sea salt, and 1 tsp freshly ground black pepper. Toss gently to combine and distribute ingredients evenly.

Make the dressing: in a small jar or bowl, combine 2 tbsp fresh lemon juice, 1 tbsp white balsamic vinegar, 1 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Whisk while slowly streaming in 5 tbsp extra-virgin olive oil until emulsified. Taste and adjust seasoning or acidity (add up to 1 tsp more honey if too tart, or up to 1 tbsp more oil if too sharp).

Dress the salad: pour about two-thirds of the dressing over the assembled salad (reserve the rest to serve on the side). Gently toss the salad with clean hands or salad tongs so leaves stay crisp and ingredients are evenly coated. Add more dressing only if needed.

Plate the salad on a large platter or individual plates, arranging romaine so the cut sides face up for presentation. Scatter any remaining dates and hazelnuts on top. Drizzle the reserved dressing sparingly over the plated salad if desired.

Optional garnish: finish with a light drizzle (1 tsp) of extra-virgin olive oil, a sprinkle of microgreens or baby basil, and a final crack of black pepper. Serve immediately so romaine stays crisp.