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Testa di Insalata Viva
from the kitchen of Sharmagne Leland-St. John

1 whole head of crisp, organic butter lettuce per person
2 vine ripe tomatoes, cut into quarters
fresh tarragon, shredded
sweet onions, thinly sliced
Asiago cheese, shaved

Wash the lettuce heads and spin to dry. Place the
whole lettuce on a plate. Mix together the sliced
onions, tomatoes, and tarragon. Gently open the
leaves and slip the mixture in between the leaves.
Drizzle with the vinaigrette and top with the
shaved cheese.

Tarragon Vinaigrette

3 tablespoons tarragon vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup olive oil
3 tablespoons minced fresh tarragon
In a bowl whisk together the vinegar, salt, and pepper;
add the oil in a stream, whisking, and whisk the vinaigrette
until it is emulsified. Stir in tarragon. Makes about 3/4 cup.


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