Hearts Of Romaine With Creamy Lime Vinaigrette Recipe

• 1 lrg garlic clove chopped and mashed to a paste with 1/4 tsp. salt
• 1/2 tsp Dijon-style mustard
• 1 1/2 Tbsp. fresh lime juice or possibly to taste
• 2 Tbsp. mayonnaise
• 1/4 c. plus 2 Tbsp. extra virgin olive oil
• 1 Tbsp. water up to 2
• 4 x heads romaine the pale-green inner leaves washed, spun-dry, and torn into bite-size pcs (about 12 c.) and the outer leaves reserved for another use

Directions