| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
September 1 |
1 |
servings |
INGREDIENTS
| 2 |
ts |
White-wine vinegar; up to 3 |
| 2 |
tb |
Olive oil |
| 3 |
c |
Shredded; washed, and |
|
|
; spun-dry Boston |
|
|
; lettuce (about 1 |
|
|
; small head) |
| 1 |
c |
Yellow or red cherry tomatoes; quartered |
| 1/4 |
c |
Packed fresh basil leaves; chopped fine |
| 1/4 |
c |
Loosely packed fresh parsley leaves; chopped fine |
| 1 |
tb |
Chopped fine chives |
INSTRUCTIONS
In a bowl whisk together the vinegar to taste, the oil, and salt and pepper
to taste, whisking until the vinaigrette is emulsified. Add the lettuce,
the tomatoes, the basil, the parsley, and the chives and toss the salad
until it is combined well.
Serves 2.
Gourmet September 1992
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