Active Time
N/A
Total Time
10 MIN
Yield
Serves : 2
© Con Poulos

How to Make It

Step 1    

In a blender, combine the parsley, scallion, tarragon, vegetable oil, white wine vinegar and water and puree. Season the vinaigrette with salt and pepper.

Step 2    

On 2 plates, decoratively stack the Boston lettuce leaves to form a flower shape, using the largest leaves on the bottom and working up to the smallest leaves. Drizzle the salads with the vinaigrette, garnish with the herb sprigs and serve.

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