Artichoke And Butter Lettuce Salad With Tarragon Vinaigrette Recipes
BUTTER LETTUCE SALAD WITH MUSTARD VINAIGRETTE
Steps:
- For the vinaigrette: In a bowl, whisk together the walnut oil, olive oil, vinegar, honey, mustard, salt and pepper. Refrigerate until ready to serve.
- For the salad: When ready to serve, place the lettuce and tarragon in a large bowl and toss together. Pour the vinaigrette around the edge of the bowl and toss the greens with the dressing. Garnish with the toasted hazelnuts and serve.
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From themodernproper.com
5/5 (15)Total Time 15 minsCategory Brunch, Lunch, Salads, VegetarianCalories 211 per serving
From themodernproper.com
5/5 (15)Total Time 15 minsCategory Brunch, Lunch, Salads, VegetarianCalories 211 per serving
- In small bowl whisk together ingredients for the dressing, set aside.In a small skillet set over medium heat, melt butter and add panko
- Stir often until panko is golden brown in color.Arrange butter lettuce on a large platter, shave manchego over lettuce and add olives, panko and chives
- Drizzle with dressing right before serving and enjoy!** If you dress this salad too soon, the panko will get soggy
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Reviews 14Category Salad DressingAuthor Carolyn JensenCalories 195 per serving
From healthyseasonalrecipes.com
Reviews 14Category Salad DressingAuthor Carolyn JensenCalories 195 per serving
- Combine shallot, oil, vinegar, agave (or honey), tarragon, mustard, salt and pepper in a blender, mini prep or jar with an immersion blender. Puree until smooth.
- id=”instruction-step-2″ class=”MsoListParagraphCxSpLast” style=”margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Calibri, sans-serif;color: #000000;text-indent: -0.25in”>2. Serve immediately or store refrigerated in a jar up to 1 week.
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