Herbed boston lettuce and cherry tomato salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | White-wine vinegar; up to 3 |
| 2 | tablespoons | Olive oil |
| 3 | cups | Shredded; washed, and |
| ; spun-dry Boston | ||
| ; lettuce (about 1 | ||
| ; small head) | ||
| 1 | cup | Yellow or red cherry tomatoes; quartered |
| ¼ | cup | Packed fresh basil leaves; chopped fine |
| ¼ | cup | Loosely packed fresh parsley leaves; chopped fine |
| 1 | tablespoon | Chopped fine chives |
Directions
In a bowl whisk together the vinegar to taste, the oil, and salt and pepper to taste, whisking until the vinaigrette is emulsified. Add the lettuce, the tomatoes, the basil, the parsley, and the chives and toss the salad until it is combined well.
Serves 2.
Gourmet September 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.