' Dunham Cellars - Cheryll's Romaine Salad

Cheryll's Romaine Salad

Cheryll's romaine Salad

Cheryll Blair, Owner
Spring 2005


1 large head romaine lettuce
2 cloves garlic, minced or pressed
1/2 teaspoon salt
1 Tablespoon fresh lime or lemon juice
1/3 cup mayonnaise
1 egg
2 teaspoons Worcestershire sauce
1 avocado
3 Tablespoons grated Parmesan cheese
1 cup cherry tomatoes, halved
2 green onions (including tops) thinly sliced
2/3 cup seasoned croutons


Wash and tear lettuce into bite-sized pieces (you should have about 12 cups). Cover and refrigerate until well chilled. Combine garlic and salt in a small bowl and mash with back of a spoon into a paste; or mash with a mortar and pestle and transfer to a bowl. Mix garlic paste with lime or lemon juice, add egg and beat until foamy. Stir in mayonnaise and Worcestershire. If making ahead, cover and refrigerate. Just before serving, peel, pit and dice avocado. In a large salad bowl, combine avocado, lettuce, cheese, tomatoes, onions and croutons. Stir dressing, pour over salad, and toss until well mixed.

Makes 6-8 servings