This is a vegan recipe that vegetarians of all flavors (and even carnivores) love when I serve it. There’s something about fresh, delicate butter lettuce that perfectly complements the tomato-balsamic vinaigrette. Garnish this simple salad with sliced almonds (toasted or not) and be prepared for compliments.
3 tablespoons Balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon tomato paste
1 clove garlic (minced)
½ teaspoon fresh rosemary (chopped)
½ cup organic safflower oil
¼ cup organic extra virgin olive oil
Salt and pepper to taste
1 medium head butter lettuce
½ cup toasted sliced almonds
Chill four salad plates in the freezer until ready to serve salad.
Combine Balsamic vinegar, red wine vinegar, tomato paste, garlic and rosemary in a blender. With the blender on, gradually add the oils to the blender and process into a thick dressing. Season with salt and pepper to taste. Set aside.
Wash butter lettuce and shake dry. Cut lettuce into quarters by cutting from the top through the root core at the bottom. Arrange quarters of lettuce on four chilled plates. Pour vinaigrette over top of lettuce (there will probably be some vinaigrette left – not to worry). Garnish with sliced almonds and serve immediately.