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Baby Lettuce Salad with Tart Raspberry Vinaigrette Recipe

2 tb Olive oil

4 tb Raspberry vinegar

2 tb Rich lamb stock

1 ds Black pepper; to taste

1 ts Oregano; chopped

1 ts Chives; chopped

4 c Baby lettuce leaves

Recipe by: Elmar Prambs of the Riverside Cafe, Austin, TX Preparation Time: 0:10 Stir together oil, vinegar, and lamb stock in a small bowl. Add herbs as close to serving time as possible. Toss with baby lettuce and serve.

This entry was posted on Friday, September 5th, 2008 at 3:33 am and is filed under Salad. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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