Butter Lettuce Salad with Peaches & Tomatoes
Fruits on a bed of butter lettuce is not only delicious during summer night dinners, they also brighten up your plate and palate as various textures competing for your taste buds.
Ingredients
- 1 head butter lettuce or Bibb lettuce
- 1 yellow peach
- 1 heirloom tomato
- 2 ounces raspberries
- salt & pepper
For the Vinaigrette
- 1 tablespoon olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon mustard
- salt & pepper
Instructions
- Wash the butter lettuce. Remove any damaged leaves and cut off the stem ends or thick stems. (NOTE 1)
- Tear the butter lettuce leave in sizeable pieces. Butter lettuce doesn’t need to be cut, it is so easy to tear the leaves into the size of pieces you want.
- Wash, dry and cut the peach and tomato. Cut them any way you like. (NOTE 2)
- Make a vinaigrette from olive oil, red wine vinegar, mustard, salt and pepper. (NOTE 3)
- Spread the lettuce leaves on a dish and decorate the slices of tomato and peach, as well as the raspberries on top of the lettuce.
- Drizzle the vinaigrette over the salad and serve.
- ENJOY!
Notes
The size of the butter lettuce, peach and heirloom tomato may vary, so pick the size that will be big or small enough for your recipe for two.
- I always wash all the lettuce I buy, even if it says ‘pre-washed’. I prefer to be safe rather than sorry.
- I’ve cut the peach and tomato in wedges, relatively thin, this way there is little need for cutting on your plate. It goes without saying that you can cut them any way you like.
- Traditional vinaigrette recipes call for a ratio of 3 parts oil to 1 part vinegar. If you like a little more tang/punch chose a 2:1 oil-to-vinegar ratio.
Nutrition
Calories: 134kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gSodium: 46mgFiber: 5gSugar: 10g