Romaine salad with creamy herb dressing

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • 1 cup (240 ml) quark or plain thick Greek yogurt (preferably full-fat) or labneh
  • 1 cup (50 g) chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt, or to taste
  • Freshly ground black pepper
  • 3 to 4 romaine hearts


Morning or Evening

In a mini food processor or blender, combine the quark, parsley, basil, lemon juice, salt, and several grindings of pepper, pulsing until the herbs are finely minced. Add water a tablespoon at a time, until the dressing is thick but just pourable, 2 to 3 tablespoons. Add more salt and pepper, if needed.

Cut off the bottoms of the lettuce heads, coarsely chop the leaves, and wash and spin dry. Cover and refrigerate if doing this in the morning (right in the salad spinner, or in a resealable plastic bag).


Toss the lettuce with dressing to just coat the leaves. Serve immediately.