Bistro Recipe
Romaine lettuce, tomatoes, red onions, cucumber, French baguette, provencal herbs dressing, parmesan cheese.
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Ingredients
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Salad Ingredients
Dressing Ingredients
Bread
Method
Salad Preparation
- 1
Prepare the Romaine Lettuce
Wash the romaine lettuce thoroughly under cold water. Remove any wilted outer leaves. Chop the lettuce into bite-sized pieces and place it in a large salad bowl.
- 2
Chop the Vegetables
Dice the tomatoes and cucumber into small pieces. Thinly slice the red onion. Add all the diced vegetables to the bowl with the romaine lettuce.
- 3
Grate the Parmesan
Using a grater, shred or slice the parmesan cheese. Set aside for serving.
Dressing Preparation
- 4
Mix the Dressing
In a small bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, Provençal herbs, salt, and black pepper. Whisk or shake well until the dressing is emulsified and smooth.
Assembly
- 5
Combine Salad and Dressing
Pour the dressing over the salad mixture in the large bowl. Toss gently until all the vegetables are evenly coated in the dressing.
- 6
Serve with Parmesan
Top the salad with the grated parmesan cheese. Serve immediately with slices of the French baguette on the side.