A classic; originated in 1948 at this famous Saint Louis country club, and later featured at the legendary Frontier Room Restaurant.
1 head Romaine Lettuce, rinsed, dried thoroughly and cut into bite-sized pieces
1 head Iceberg Lettuce, prepared the same way as the Romaine
1/4 cup Sliced Radishes
1/4 cup Chopped Scallions
8 ounces Vivienne® Romano Cheese Dressing or more to taste
Combine and toss all. Serve chilled. Garnish with julienne of Swiss Cheese. Add sliced, poached Chicken Breast for a complete entreè. Serves 6 – 8.