Ahh refreshing! Nothing like a crisp salad to satisfy my simple salad cravings. **Found in September 2011 Food and Wine Magazine.
Total: 10 minutes-2 Servings
The herb vinaigrette here would be lovely on any summer lettuces
1/2 cup flat-leaf parsley leaves
1 large scallion, white and pale green parts only, chopped
2 tsp. coarsely chopped tarragon
3 tbsp. vegetable oil
2 tsp. white wine vinegar
1 tbsp. water
Salt and freshly ground pepper to taste
1 head Boston lettuce, separated into leaves
Chervil or tiny tarragon sprigs, for garish
1. In a blender, combine the parsley, scallion, tarragon, vegetable oil, white wine vinegar (can sub in cider vinegar) and water and puree. Season the vinaigrette with salt and pepper.
2. On 2 plates, decoratively stack the Boston lettuce leaves to form a flower shape, using the largest leaves on the bottom and working up to the smallest leaves. Drizzle the salads with the vinaigrette, garnish with the herb sprigs and serve.
Enjoy! xoxo Julie