Artisan Lettuce Celebration Salad

Artisan Lettuce Celebration Salad

6-count clamshell of Tanimura & Antle* Artisan Lettuce (use Petite Gem or Petite Oak variety for wedges, Petite Tango as plate décor)
1/4 cup capers
1/2 cup diced Tanimura 82 Antle* Artisan Red Onion
1/2 cup croutons (see note)
1/4 cup shaved Parmesan cheese

CHAMPAGNE VINAIGRETTE
2 teaspoons Dijon mustard
1/4 cup champagne or white wine vinegar
1 teaspoon honey
1/4 teaspoon ground black pepper
1 1/2 tablespoons water
3/4 cup extra-virgin olive oil

1 large shallot, finely chopped

Cut core end of lettuces to release the leaves; cut the heads in half lengthwise. Rinse and drain well.
To prepare the vinaigrette, whisk together mustard, vinegar, honey, pepper and water in a small bowl.
Whisking constantly, slowly add oil. Stir in shallot.
Arrange the lettuce wedges on a serving platter. Top with capers, onions, croutons and Parmesan. Drizzle with vinaigrette to taste. Makes 4-8 servings.

Note: Make your own croutons with bread, butter and seasoning—just slice and bake at 350°F for
10-15 minutes, or until golden brown.


* Brands may vary by region; substitute a similar product.