Shallot and Sherry Vinaigrette

Call it Butter Lettuce or call it: Boston, Bibb, or Living Lettuce. It’s the same wonderful lettuce growing in a large clam shell container at the grocers. Remove only the leaves you want and store it back in the clamshell with the root intact. The lettuce doesn’t last beyond the meal once removed from the root.

We love the intense and somewhat sweet taste of the little clementine oranges with this very bright Vinaigrette. Keep the peel on if you choose.

Course Salad

Cuisine European, North American, Spanish

Keyword Butter Lettuce, Capirete Sherry Vinegar, Clementines, Three Farmers Crunchy Lentils

Ingredients

1 TBSP (10 gr) shallots, finely chopped 2 CHO
2 TBSP Capirete Sherry Vinegar 0 CHO
1/3 cup olive oil 0 CHO
Salt and pepper to taste 0 CHO
1 head Butter Lettuce 0 CHO
4 small clementine mandarin oranges (6 CHO/50 gr each) 24 CHO
4 tsp. Three Farmers Crunchy Little Lentils 4 CHO

TOTAL CHO 30 CHO

4 SERVINGS = 7.5 CHO PER SERVING

Instructions

Finely dice shallots and place them in a 1 cup mason jar, or another container with a tight lid. Add Sherry Vinegar and let rest for 15 minutes.
After 15 minutes, add olive oil and a couple twists of the salt and pepper grinder. Close lid and shake until emulsified.
Let dressing rest on the counter for a minimum of 2 hours prior to servings.
When ready to serve the salad, place lettuce leaves on 4 individual plates. We start with the large outer leaves and share them equally between the plates, working our way towards the smaller ones.
Drizzle 2 TBSP Vinaigrette on each plate, top with thinly sliced oranges and a tsp. of Crunchy Little Lentils.