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Romaine Salad w/ Dilly Caper Dressing

The beauty of this crunchy & fresh salad is the dill and the dressing it is mixed into, which, minus the lemon, makes a great creamy sauce for so many things. It's delicious with smoked salmon or add a few spoonfuls to a braise of chicken, onions and tomatoes for a stroganoff vibe.


3-4 Romaine leaves per person

4 ounces of creme fraiche

1 Tablespoons chopped fresh dill

2 Tablespoons roughly chopped capers

1/8 teaspoon sea salt

1 teaspoon olive oil

2 teaspoon fresh lemon juice

Optional additions—

Maldon salt

thin slices of cucumber & radishes

Wash and dry the lettuce. If you want chop the leaves do so, but you can also serve the leaves whole.

Chop the dill and capers and mix it with creme fraiche. Stir in the salt, olive oil, and lemon juice. Taste and adjust the salt and lemon if it needs it. If you want a runnier dressing add 1 teaspoon of water and stir.

Add the cukes & radishes if using. Drizzle the dressing over the salad. Add a little Maldon salt over everything.


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