Baby Lettuce Salad with Tart Raspberry Vinaigrette
Author: Elmar Prambs of the Riverside Cafe, Austin
Ingredients
  • 2 Tablespoons olive oil
  • 4 Tablespoons raspberry vinegar
  • 2 Tablespoons rich lamb stock
  • 1 dash black pepper, to taste
  • 1 teaspoon oregano; chopped
  • 1 teaspoon chives; chopped
  • 4 Cups baby lettuce leaves
  • unsalted cashews (optional)
  • shaved Parmesan (optional)
Instructions
  1. Stir together oil, vinegar, and lamb stock in a small bowl. Add herbs as close to serving time as possible.
  2. Toss with baby lettuce and plate.
  3. Garnish with optional nuts and cheese.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/baby-lettuce-salad-with-tart-raspberry-vinaigrette/7020/