Side Romaine Salad Recipe

Combine base

In a small bowl, whisk together 3 tbsp mayonnaise and 2 tbsp plain Greek yogurt until smooth.

Add 2 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp Dijon mustard, and 1 tsp honey (if using). Whisk to combine.

Stir in 1 tsp extra-virgin olive oil and 1 finely grated or minced garlic clove. Whisk thoroughly so the garlic is evenly distributed.

Season the dressing with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust: add more lemon juice for brightness, a pinch more salt if flat, or more honey to soften acidity.

If the dressing is too thick for drizzling, thin with 1–2 tsp cold water, whisking until it reaches a creamy, pourable consistency. Set aside in the refrigerator while you assemble the salad (can be made up to 24 hours ahead).

Place 4 cups chopped romaine hearts into a medium mixing bowl. Pat leaves dry with paper towels or spin in a salad spinner so dressing adheres well.

Drizzle about 2–3 tbsp of the prepared creamy lemon garlic dressing over the romaine. Toss gently but thoroughly with salad tongs or clean hands until leaves are evenly coated. Add more dressing sparingly if desired — this is a side salad, lightly dressed.

Taste a leaf and adjust seasoning: sprinkle a small pinch of salt or a grind of pepper if desired.

Divide the dressed romaine onto serving plates. Finish each portion with 1 tbsp shaved Grana Padano, a light sprinkle of chopped fresh parsley if using, and a lemon wedge on the side for guests who want extra citrus.

Serve immediately alongside the sandwich. Leftover dressing keeps refrigerated in an airtight container for up to 3 days; toss fresh greens just before serving.