by Levana Kirschenbaum

Romaine lettuce hearts are very tender and crisp. They cost a little more than whole heads of romaine, buut they are worth it, especially because no leaves get discarded. This is the salad of choice in my home, and romaine hearts are the only salad greens I ever cut with a knife because it is the only way to get that lovely ribbon effect.

For the Salad:

Ingredients

2 romaine hearts

2 heads endive

1 medium head radicchio

1 pint grape tomatoes

Directions

1. Cut the romaine, endive and radicchio into thin ribbons. Dry thoroughly.

2. Place the lettuce and tomatoes in a large bowl. Add about 1 cup of the dressing, or just enough to barely coat the greens, and toss.

Makes 8 servings

For the Dressing:

Ingredients

4 medium shallots

1/2 cup extra virgin olive oil

1/4 cup honey

1/3 cup balsamic vinegar

1/2 cup unfiltered apple cider

Salt and pepper

Directions

1. Combine the shallots and oil in a food processor and pulse until the shallots are minced.

2. Add the honey, vinegar, cider and salt and pepper to taste, and pulse a few more times.

3. Add to salad and store the rest in the refrigerator.

Makes 2 1/2 cups dressing