Romaine Crunch Salad

Romaine Crunch Salad

by Mueller Market Chef Julia Whitehorn

Featured Ingredients: 

• 1 large head of romaine lettuce, chopped - Bouldin Food Forest

• 1 cup yellow tomatoes, diced - B5 Farm

• ½ cup zesty spiced pecans - Yegua Creek

• ¼ cup Asiago cheese - Lira Rosa

Dressing Ingredients:

• 3 tbsp olive oil

• 1 tbsp dijon mustard

• 1 tsp honey

• Salt & pepper to taste

Directions:

1. To prepare the base, first rinse and dry the romaine lettuce. Then chop into bite-sized pieces and place in a large bowl.

2. Dice the yellow tomatoes and toss them gently into the bowl with the lettuce.

3. Using a box grater, shred the parmesan over the entire salad. 

4. Chop the spiced pecans and add to the the bowl, saving extra to top. 

5. Prepare the dijon vinaigrette just before serving by whisking together the dressing ingredients. 

6. Toss everything gently to combine, sprinkle the extra pecans for final crunch and serve immediately!