Baby Lettuce Salad with Tart Raspberry Vinaigrette
Author: Elmar Prambs of the Riverside Cafe, Austin
  • 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)
  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.
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