24 romaine lettuce leaves (approximately 3 heads of romaine lettuce)*
2 cloves garlic
1 1/2 teaspoons Dijon mustard
2 tablespoons tahini
Juice from half a lemon (approximately 1 1/2 tablespoons)
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
1 pinch sea salt
1 pinch black pepper
Prepare dressing by placing all dressing ingredients in a blender and processing until smooth (about 1 minute or until desired consistency is reached)
Wash, dry and tear the lettuce into bite-sized pieces with your hands. Place in a large salad bowl.
Add dressing and toss to coat. Season with extra black pepper if desired.
If you haven’t already planned a protein with this salad, bake or grill 1 pound of chicken, cut into bite sized pieces and toss in with the salad.
Makes 4 servings
*Make sure your romaine lettuce is sourced from a safe producer