Romaine Lettuce

This week I’ve been making some pretty hearty meals, so a refreshing salad of crisp romaine has been a welcome accompaniment. With roasted ruby-red beets from the farm, my very favorite balsamic vinaigrette (from the cookbook I published in 2005, The Seduction Cookbook), a modest crumble of goat cheese, all nestled on top of that perfect, crunchy romaine, this salad can be enjoyed as a light lunch or a delightful side. Make it your own favorite by throwing in your favorite nuts, orange slices or top it with grilled chicken.

Romaine, Beet and Goat Cheese Salad with Balsamic Vinaigrette

1 head of romaine, washed and torn into bite-sized pieces

2 large roasted beets, cut into bite-sized pieces

3 ounces of goat cheese, crumbled

For the Balsamic Vinaigrette

1 shallot peeled and roughly chopped

1/4 cup good quality balsamic vinegar

2 teaspoons Dijon mustard

2 teaspoons honey

3/4 cup olive oil

salt and pepper

In a blender, combine the shallot, vinegar, mustard and honey, and blend to combine. With the blender running, pour olive oil into the blender cup in a slow stream. When mixture combines and thickens, add salt and pepper to taste. Tip: Taste vinaigrette by dipping a small piece of romaine in it, you’ll have a better understanding of the flavor profile of the salad. Vinaigrette can stored in an airtight container for a week in the refrigerator.

Combine the romaine lettuce, beets and goat cheese, then drizzle with the balsamic vinaigrette. Enjoy!


  1. River says:

    I made it tonight! Added chicken, clementines and pecans as you suggested. Used mozzarella instead of feta. The dressing with the beets and oranges was so good!

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