Butter Lettuce And Tomatoes With V-8 Vinaigrette Recipe
Ingredients
| 1 small head butter or Boston lettuce | ||
| Tomatoes | 2 Medium | |
| Vinaigrette | 8 | |
| Balsamic vinegar | 2 Teaspoon | |
| 1 tablespoon plus 1 teaspoon | ||
| V-8 juice or tomato juice | ||
| Olive oil | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | To Taste | |
| Freshly ground rainbow peppercorns or black pepper | ||
Directions
Separate lettuce into leaves, rinse, and pat dry.
Refrigerate, wrapped in paper towels, until ready to assemble the salad.
Cut out core from tomatoes and slice 1/4 inch thick.
To Make Vinaigrette: In a small bowl or jar, whisk or shake vinegar, V-8 juice, oil, garlic, and salt and pepper to taste until blended. (Dressing may be refrigerated up to 3 days.) To Assemble: Line each salad plate with a whole lettuce leaf.
Slice remaining lettuce into 1/2-inch shreds, alternate with tomato slices, and drizzle with dressing.
Refrigerate, wrapped in paper towels, until ready to assemble the salad.
Cut out core from tomatoes and slice 1/4 inch thick.
To Make Vinaigrette: In a small bowl or jar, whisk or shake vinegar, V-8 juice, oil, garlic, and salt and pepper to taste until blended. (Dressing may be refrigerated up to 3 days.) To Assemble: Line each salad plate with a whole lettuce leaf.
Slice remaining lettuce into 1/2-inch shreds, alternate with tomato slices, and drizzle with dressing.
Chef
