MARKET LETTUCE SALAD WITH RED WINE YOGURT VINAIGRETTE

IMG_8322MARKET LETTUCE SALAD WITH RED WINE YOGURT VINAIGRETTE

 

Serves 4

2 heads of baby romaine, whole leaves removed and rinsed
1 head butter lettuce, leaves removed and rinsed
1/4 head purple cabbage, shaved thin on a mandolin
4 carrots, peeled and diced
2 radishes, tops removed, shaved super thin on a mandolin
1 fennel bulb, tops and end removed, shaved super thin on a mandolin
2 scallions, sliced into rounds
2 tablespoons of chives, minced
1/2 cup garbanzo beans
1/4 cup toasted almonds
2 teaspoons flax seeds
sea salt
freshly cracked pepper
red wine yogurt dressing (recipe follows)

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In a large bowl, place romaine, butter lettuce, carrots, fennel, scallions, chives, garbanzo beans, almonds, and flax seeds. Sprinkle with sea salt and freshly cracked black pepper. Drizzle some of the vinaigrette over the salad and gently start to turn the leaves with your hands, giving all the components a light coating of dressing. Add more dressing as necessary. Taste. Season with more salt and pepper if necessary. Serve immediately.

RED WINE YOGURT VINAIGRETTE

2 tablespoons red wine vinegar
2 tablespoons olive oil
1/3 cup goat or sheep’s milk yogurt
sea salt
black pepper

Place all components in a mason jar. Shake to combine.
Enjoy!

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