Ingredients
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2 tablespoons balsamic vinegar
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1 tablespoon red wine vinegar
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1 tablespoon Dijon mustard
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1 garlic clove, crushed through a press
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1/2 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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3/4 cup extra virgin olive oil
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1 large head romaine lettuce, rinsed, dried and torn into bite-sized pieces
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1 large ripe beefsteak tomato, cut int eighths
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1 teaspoon light brown sugar
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1 small red onion, thinly sliced
Instructions
- to Make Vinaigrette:
- In medium bowl whisk all the ingredients except the oil until mixed. Gradually whisk in the oil until smooth.
- In a small bowl, cover the onion with iced water and let stand for 10 minutes. Drain well. (Soaking the onion removes the sharp bit).
- In a large bowl, place the lettuce, drained onions, tomato and cucumber and add the dressing a little at a time, tossing gently and thoroughly until all the vegetables are evenly coated. Season with additional salt and pepper to taste.
- Serve immediately on chilled salad plates.