Hearts of Romaine with Creamy Dressing

• 2 heads of romaine lettuce
• 1 tablespoon white wine vinegar
• Grated zest of 1 lemon
• 1 tablespoon fresh lemon juice
• Salt
• Fresh-ground black pepper
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons heavy cream

1. Remove the outer darker green leaves from: 2 heads of romaine lettuce.
2. Cut off the stem end and separate the leaves.
3. Wash them thoroughly and spin-dry in batches.
4. To make the dressing, stir together in a large bowl: 1 tablespoon white wine vinegar, Grated zest of 1 lemon, 1 tablespoon fresh lemon juice, Salt, Fresh-ground black pepper.
5. Taste, and adjust as needed.
6. Whisk in: 3 tablespoons extra-virgin olive oil, 3 tablespoons heavy cream.
7. Taste for salt and acid and adjust if needed.
8. Gently toss the lettuce with the dressing, making sure each leaf is evenly coated.
9. A couple of salt-packed anchovies, rinsed, filleted, and chopped, are a great addition to the dressing.
10. Some or all of the following herbs are delicious chopped and scattered over the salad: basil, chervil, chives, and tarragon.
11. This dressing is equally suitable for butter or Bibb lettuces and for frisee and radicchio.

romaine lettuce, white wine vinegar, lemon, lemon juice, salt, freshground black pepper, extravirgin olive oil, heavy cream

Taken from www.epicurious.com/recipes/food/views/hearts-of-romaine-with-creamy-dressing-387124 (may not work)