Food Recipes Salads Green Salads Jordon's Romaine Salad Be the first to rate & review! This green salad is one of Jordon Carroll's favorites: romaine lettuce with onion and tomato. She adds a pinch of oregano to the dressing, the way her grandmother used to. By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on January 29, 2023 Rate PRINT Share Trending Videos Close this video player Photo: © Tina Rupp Total Time: 20 mins Yield: 4 servings Ingredients 2 tablespoons vegetable oil 1 tablespoon red wine vinegar 1/4 teaspoon dried oregano, crumbled Kosher salt Freshly ground black pepper 1 large heart of romaine, chopped 1/4 cup slivered red onion 4 plum tomatoes (3/4 pound), cut into 1/2-inch pieces Directions In a large bowl, whisk the oil with the vinegar and oregano; season with salt and pepper. Add the romaine and toss well. Add the onion and tomatoes; serve right away. Originally appeared: November 2010 Rate It Print