lettuce

An easy to put together salad with spinach, four different lettuces, yellow pear tomatoes, and served with an herb and lime vinaigrette. The recipe uses baby Bibb, red and green oak leaf, and lamb’s lettuces – but use whatever fresh lettuces you have in the garden.

Field Salad with Yellow Pear Tomatoes and Herb Lime Vinaigrette
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Ingredients
  1. 1/4 pound baby spinach
  2. 2 heads baby Bibb lettuce
  3. 1 head red oak leaf lettuce
  4. 1 head green oak leaf lettuce
  5. 1/4 pound lamb's lettuce
  6. 18 yellow pear tomatoes, halved
Herb Lime Vinaigrette
  1. 2 teaspoons finely chopped fresh cilantro
  2. 2 teaspoons finely chopped fresh tarragon
  3. 2 teaspoons finely chopped parsley
  4. 1/4 cup lime juice
  5. 1/2 cup canola oil
  6. Salt and black pepper
Instructions
  1. Trim the bottoms of the spinach leaves.
  2. Wash and separate the lettuce leaves, rinsing in water until clean. Pat dry.
  3. Arrange lettuce leaves between 6 plates, topping each with 6 yellow tomato halves. Drizzle each with the vinaigrette.
Herb Lime Vinaigrette
  1. Place the cilantro, tarragon, parsley, and lime juice in a mixing bowl. Stream in the oil while whisking, and season to taste with salt and black pepper.
Adapted from The Ritz-Carlton Cookbook by Johh J. Vyhnanek; Ritz-Carlton Hotels, 1986.
Adapted from The Ritz-Carlton Cookbook by Johh J. Vyhnanek; Ritz-Carlton Hotels, 1986.
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Cultivate to Plate brings garden cultivation and cooking together, sharing information on gardening through garden blog updates, and following the process from growing the seed or start up plant – to plating the dish with the harvests. If you have a garden question, send Renee a note via the contact page.