Lemon-Pepper Salad
Serve with Pasta e Fagioli al Forno.
by Rachael Ray | on 09/13/08
Photo credit: Lisbeth Axell
Ingredients
- 2 lemons
- 1 teaspoon coarse black pepper
- 1/3 cup extra virgin olive oil (EVOO)
- Salt
- 1/2 pint yellow tomatoes, halved or 2 vine ripe yellow tomatoes, seeded and chopped
- 2 hearts romaine lettuce, shredded or chopped
Preparation
Zest the lemons into a bowl. Add the juice of the lemons with the pepper, whisk in EVOO, then season the dressing with salt, to taste. Toss the tomatoes and greens with dressing and adjust seasoning.
