Go Back Email Link

Red Butter Lettuce with Microgreens, Red Onions and Orange Tarragon Vinaigrette

Print Recipe

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.