Tangy Romaine With Cucumber Horseradish
Ingredients
- 3 tablespoons white wine vinegar, plus more as needed
- 1 tablespoon honey, plus more as needed
- 1 English cucumber
- 1 pound (1 to 2 heads) romaine, leaves separated, rinsed, and dried
- 1/2 bunch flat-leaf parsley, leaves and all stems, roughly chopped
- Kosher salt and freshly ground black pepper, to taste
- Extra-virgin olive oil, for drizzling
- 1 large fresh horseradish root, for grating
- Flaky sea salt, for serving
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