If you ever see baby Romaine lettuce at the grocery store or market, pick up a couple. Because the leaves are so compact, they’re great to cut into quarters, and to serve on a platter with a shallot vinaigrette. We bought 3 heads, and it served five adults no problem. For the vinaigrette I used olive oil, red wine vinegar, some Dijon mustard, a whole shallot minced, a half of a lemon, and some salt.


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