Romaine Salad with Mustard-Cream Dressing and Walnuts

Cuisine, October 1978

20 minutes — 6 Servings

Ingredients

1⁄2	cup	whipping cream
1	tablespoon	dijon-style mustard
1	teaspoon	dried chervil leaves
1⁄2	teaspoon	salt
		ground black pepper
1		head romaine lettuce (leaves separated)
3⁄4	cup	walnut halves (toasted)

Combine cream, mustard, chervil and salt in small bowl; add pepper to taste. Refrigerate covered with plastic wrap about 3 hours.

Arrange romaine in serving bowl; add walnuts. Pour dressing over salad; toss well.

Preparation time does not include refrigeration time.