Boston lettuce with Parsley and Herbs

  • 1/2 cup flat-leaf parsley leaves
  • 1 large scallion, white and pale green parts only, chopped (you could substitute spring garlic!)
  • 2 teaspoons coarsely chopped tarragon
  • 3 tablespoons vegetable oil
  • 2 teaspoons white wine vinegar
  • 1 tablespoon water
  • Salt and freshly ground pepper
  • 1 head of Boston lettuce, separated into leaves
  • Chervil or tiny tarragon sprigs, for garnish

In a blender, combine the parsley, scallion, tarragon, vegetable oil, white wine vinegar and water and puree. Season the vinaigrette with salt and pepper.

On 2 plates, decoratively stack the Boston lettuce leaves to form a flower shape, using the largest leaves on the bottom and working up to the smallest leaves. Drizzle the salads with the vinaigrette, garnish with the herb sprigs and serve.

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