Ingredients:

  • 2 large hearts Crisp Romaine Lettuce (washed, dried, and chopped)
  • 1 medium English Cucumber (halved, seeded, and thinly sliced)
  • 2 medium Roma or Vine-Ripened Tomatoes (quartered or cut into wedges)
  • ¼ small Red Onion (very thinly sliced)
  • 2 tablespoons Fresh Parsley (finely chopped)
  • ½ cup Extra Virgin Olive Oil
  • 3 tablespoons Red Wine Vinegar
  • 1 teaspoon Dijon Mustard
  • ½ teaspoon Granulated Sugar
  • 1 small clove Garlic (minced finely)
  • ½ teaspoon Kosher or Sea Salt
  • ¼ teaspoon Freshly Ground Black Pepper

Instructions:

  1. Prep the Greens: Wash and thoroughly dry the romaine lettuce. Ensure it is bone-dry; soggy lettuce ruins dressing adhesion. Chop into manageable pieces and place in the large mixing bowl.
  2. Prepare Vegetables: Thinly slice the red onion, slice the cucumber, and quarter the tomatoes. Add all prepared vegetables to the bowl with the lettuce. Sprinkle with fresh parsley.
  3. Make the Vinaigrette (Jar Method): Combine all vinaigrette ingredients (oil, vinegar, mustard, sugar, garlic, salt, pepper) into a jar with a tight-fitting lid.
  4. Emulsify: Shake the jar vigorously for 30–45 seconds until the mixture is creamy and emulsified. Alternatively, whisk ingredients together rapidly in a separate small bowl.
  5. Dress the Salad: Just before serving, drizzle about two-thirds of the dressing over the salad ingredients.
  6. Toss and Taste: Gently toss the salad until the leaves are lightly coated. Taste a leaf and add more dressing, salt, or pepper as needed. Avoid over-dressing!
  7. Serve Immediately: Plate the salad immediately for maximum crunch and enjoyment.