Romaine Salad with Hearts of Palm & Orange-Honey Vinaigrette

Ingredients

• Kosher salt and freshly ground black pepper
• ¼ cup grapeseed or canola oil
• ¼ cup extra-virgin olive oil
• 2 hearts of romaine, washed, dried and torn into large pieces (about 8 cups)
• 24 kalamata olives
• 6 canned hearts of palm, sliced into ¼-inch coins
• 3 Tbs. Dijon mustard
• + 8 more ingredients
• • Finely grated zest of 1 orange (about 1 Tbs.)
  • ½ Spanish onion, sliced into ¹/₈-inch rings
  • 2 oranges
  • Juice of 1 orange (about ¼ cup)
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. honey
  • ¾ tsp. ground coriander
  • Pinch celery salt

In a bowl, combine the mustard, orange zest, orange juice, lemon juice, honey, coriander, and celery salt, if using. Season with salt and pepper to taste and blend well with a whisk. Combine the oils in a measuring cup and, while constantly whisking the mustard mixture, slowly drizzle in the oils...

View full recipe at Fine Cooking