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The tarragon and champagne vinegar give this salad distinction alongside of skirt steak, pan-seared halibut, or an omelet.
Ingredients
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2 tablespoons extra-virgin olive oil
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2 tablespoons minced capers
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1 tablespoon champagne vinegar
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2 teaspoons chopped fresh tarragon leaves
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Salt and pepper
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5 ounces torn Boston lettuce (5 cups)
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1 thinly sliced English cucumber
Directions
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In a large bowl, whisk together oil and capers, vinegar, and tarragon; season with salt and pepper. Toss with lettuce and cucumber.
Originally appeared: Everyday Food, October 2012
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