Field Salad with Yellow Pear Tomatoes and Herb Lime Vinaigrette
Servings6
AuthorRenee Shelton
Ingredients
1/4poundbaby spinach
2heads baby Bibb lettuce
1head red oak leaf lettuce
1head green oak leaf lettuce
1/4poundlamb's lettuce
18yellow pear tomatoeshalved
Herb Lime Vinaigrette
2teaspoonsfinely chopped fresh cilantro
2teaspoonsfinely chopped fresh tarragon
2teaspoonsfinely chopped parsley
1/4cuplime juice
1/2cupcanola oil
Salt and black pepper
Instructions
Trim the bottoms of the spinach leaves.
Wash and separate the lettuce leaves, rinsing in water until clean. Pat dry.
Arrange lettuce leaves between 6 plates, topping each with 6 yellow tomato halves. Drizzle each with the vinaigrette.
Herb Lime Vinaigrette
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.
Recipe Notes
Adapted from The Ritz-Carlton Cookbook by Johh J. Vyhnanek; Ritz-Carlton Hotels, 1986.