Romaine Salad - Great Chefs

This romaine salad has a California-Mexican soul: crisp lettuce hearts topped with sliced tomatillos, ripe tomatoes, creamy avocado, a drizzle of lime juice and olive oil, and a scattering of fresh cilantro leaves.

The technique here is deliberate: you sprinkle the dressing over the salad but don’t toss it. This keeps each ingredient visible and distinct on the plate. The lime juice and olive oil pool around the vegetables, and diners mix as they eat. It’s a composed salad rather than a tossed one, which looks more elegant and keeps the romaine from wilting.

Tomatillos add a tart, slightly citrusy crunch that pairs naturally with the lime and cilantro. If you can’t find them, fresh green tomatoes make a reasonable stand-in.

Fresh lime juice is a must. It ties the avocado, tomatillos, and cilantro together with that bright acidity that bottled juice can’t replicate.

Kitchen Tips

• Slice the avocado right before serving so it stays green
• Use the crispest inner hearts of romaine for the best crunch
• A generous hand with the cilantro makes this salad sing

Variations

• Add sliced radishes or jicama for extra crunch
• Crumble queso fresco or cotija cheese over the top
• Toss in roasted corn kernels for a Southwestern twist