Macadamia Butter Lettuce Salad
The black currant vinegar I use is from Demijohn, "The Liquid Deli" in Edinburgh, Scotland. It is more sweet than sour and it might be appropriate to call it a gastrique.
Macadamia Butter Lettuce Salad
The black currant vinegar I use is from Demijohn, "The Liquid Deli" in Edinburgh, Scotland. It is more sweet than sour and it might be appropriate to call it a gastrique.
Open in Cookpad AppSteps
- 1
Mix the macadamia nut oil, black currant vinegar, and balsamic vinegar in a small bowl.
- 2
Mince or chiffonade the basil and mint leaves. Mix the leaves into the dressing bowl with the oil and vinegars.
- 3
Wash the butter lettuce. Chop each leaf in half (down the stalk). Cut these pieces again into 2 inch slices (slicing orthogonal to the stalk). Place the cut lettuce into a large bowl.
- 4
Chop macadamia nut pieces into small unevenly sized chunks.
- 5
If the cherry tomatoes are large (golf ball size), cut them into quarters. Add the cut tomatoes to the lettuce.
- 6
Spoon the dressing over the lettuce, mixing to coat thoroughly.
- 7
Mix chopped macadamia nuts into the bowl.
- 8
Salt and pepper to taste.
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