Romaine Salad with Carpaccio of Tomato and Cucumber

Ingredients

• 1 tablespoon chives finely minced
• 1  cucumber english with a mandoline peeled very thinly sliced
• 0.3 cup catsup 
• 1  lemon zest grated juiced
• 1 cup mayonnaise 
• 1 tablespoon parsley leaves finely minced
• 1 tablespoon onion red shaved
• 1 tablespoon rice vinegar 
• 1  heart romaine separated
• 1.5 cups greens soaked in salt water to remove grit mixed dried shredded organic rinsed ( mesclun mix such as arugula, mache, chicory, sorrel)
• 6 servings salt and pepper black freshly ground
• 1 large yet tomato fresh with a mandoline firm ripe very thinly sliced

Equipment

• whisk

Directions

1. To make the salad dressing, whisk together, ketchup, mayonnaise, rice vinegar, lemon zest, lemon juice, chives, and parsley. Season, to taste, with salt and pepper and set aside.
2. To assemble the carpaccio, place a large tomato slice on each serving plate to be used as the base. Top with 4 thin slices cucumber, distributing evenly atop the tomato. Put a 1/4 teaspoon of salad dressing in the center of cucumbers to anchor a romaine leaf placed curved side up. Top romaine with a small amount of shaved red onion.
3. Place 1/2 cup of greens alongside carpaccio.
4. Drizzle dressing on and around and serve additional dressing on the side.