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Top view of Romaine Lettuce Salad with a jar of Herb Vinaigrette, and a wooden salad fork and spoon.
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Romaine Lettuce Salad With Herb Vinaigrette

Prep Time 15 minutes
Total Time 15 minutes
Servings 4

Ingredients

  • 1 large head romaine lettuce
  • 1 orange bell pepper
  • 1 cup cooked chickpeas
  • 1/2 cup frozen cooked corn
  • 1/2 cup frozen green peas
  • 3-4 red radishes
  • 1 cup fresh coriander leaves
  • 1 cup fresh basil leaves
  • 3.5 Tbsp fresh orange juice (I got his out from 1 medium sized orange)
  • 1 Tbsp dijon mustard
  • 4 Tbsp olive oil
  • 1 Tbsp rice vinegar
  • 1/2 Tbsp maple syrup

Instructions

  • Cut romaine lettuce into thin stripes, wash, spin dry and add to salad bowl.
  • Wash radishes and cut off top and bottom, then thinly slice with a mandolin or with a sharp knife. Place on romaine lettuce.
  • Wash and deseed bell pepper and cut into chickpea sized pieces. Place on top of romaine lettuce.
  • Rinse and drain chickpeas and place on top of romaine lettuce.
  • Add frozen corn and frozen peas to a collander, pour boiling water over them while shaking and let drain well. Place on top of romaine lettuce.
  • Wash and destalk coriander and basil.
  • Add herbs, orange juice, oil, mustard, vinegar and maple syrup to a blender and blend well until all herbs are finely chopped up or even pureed. This might require scraping down the sides of the blender (while off of course!)
  • Add dressing only seconds before serving the salad.