Red Butter Lettuce with Microgreens, Red Onions and Orange Tarragon Vinaigrette
Red Butter Lettuce with Microgreens, Red Onions and Orange Tarragon Vinaigrette
Ingredients
- 2 heads red butter lettuce washed drained and torn into bite-size pieces
- 1 small red onion peeled and sliced in thin slices*
- 1 1/2 cups microgreens washed and drained
- 1 cup fresh-squeezed orange juice
- 1 sprig tarragon
- 2 Tbsp white wine vinegar
- 1 Tbsp Dijon mustard
- 1 tsp garlic minced finely
- 1/2 cup grapeseed oil
- Kosher salt and fresh ground pepper
Instructions
- Place lettuce and red onions in a salad bowl and season with salt and pepper. Set aside while dressing is made. Place orange juice and tarragon in a small pot and bring to a boil over high heat. Lower heat to a slow simmer and reduce by half. Remove the tarragon sprig and place juice in refrigerator to chill. When juice is chilled, place in a stainless steel bowl with all ingredients except for oil. Slowly drizzle oil into bowl while whisking ingredients until incorporated. Add salt and pepper to taste and set aside.
To serve
- Toss butter lettuce and red onion with vinaigrette. Divide evenly on 8 plates and garnish with microgreens. Serve immediately.
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Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
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