I was curious about how the lemon curd would integrate into the dressing, since it's usually used as a baking and pastry ingredient. Surprisingly, it adds a nice lemon flavor and body to the tangy dressing.

Ray's love for fussy presentation rears its head again here; she'd have you quarter the romaine hearts, put them on the plate, dot the edges of the plate with tomatoes, and then drizzle the dressing over the top. Cute, perhaps, but not the easiest thing to eat. I chopped the romaine into bite-sized pieces and tossed it with the tomatoes and dressing.

Prep Time: 15 minutes
Yield: 4 to 6 servings

1/4 cup lemon curd (found on the baking aisle, or with jams and jellies)
2 Tbsp white vinegar
10 chives, chopped
1/3 to 1/2 cup extra-virgin olive oil
Salt and pepper
2 hearts romaine lettuce
1/2 pint grape tomatoes

In a small bowl, heat lemon curd 15 seconds in microwave. Remove from microwave and whisk in vinegar. Allow mixture to cool 2 minutes, add chives, and whisk in olive oil in a steady stream (taste after you've whisked in about 1/3 cup. If the dressing is too tangy for your taste, add more olive oil). Season with salt and pepper.

Quarter each heart of romaine lengthwise. Trim core at ends. Place 2 quarters on each salad plate. Halve a few grape tomatoes and place at plates' edges for garnish. Drizzle liberally with vinaigrette and serve.

Alternatively, chop the romaine into bite-sized pieces. Halve the grape tomatoes. Toss lettuce, tomatoes, and vinaigrette together in a large bowl. Serve on salad plates or in bowls.