Artisan Lettuce
Celebration Salad
Quick
Easy
&
Tanimura & Antle
6-count clamshell of
Tanimura & Antle* Artisan
Lettuce (use Petite Gem
or Petite Oak variety for
wedges, Petite Tango as
plate décor)
¼ cup capers
½ cup diced Tanimura &
Antle* Artisan Red Onion
½ cup croutons (see note)
¼ cup shaved
Cut core end of lettuces to release the leaves; cut
the heads in half lengthwise. Rinse and drain well.
To prepare the vinaigrette, whisk together mustard,
vinegar, honey, pepper and water in a small bowl.
Whisking constantly, slowly add oil. Stir in shallot.
Arrange the lettuce wedges on a serving platter. Top
with capers, onions, croutons and Parmesan. Drizzle
with vinaigrette to taste. Makes 4-8 servings.
Parmesan cheese
Note: Make your own croutons with bread, butter
and seasoning—just slice and bake at 350°F for
10-15 minutes, or until golden brown.
CHAMPAGNE VINAIGRETTE
2 teaspoons Dijon mustard
¼ cup champagne or
white wine vinegar
* Brands may vary by region; substitute a similar product.
1 teaspoon honey
¼ teaspoon ground
black pepper
1½ tablespoons water
¾ cup extra-virgin olive oil
1 large shallot,
;nely chopped
Holiday Green Salad
Foxy Vegetables
Quick
Easy
&
6 cups torn Foxy* iceberg
lettuce (about 1 head)
6 cups torn Foxy* romaine
hearts (about 2 heads)
2 green onions, thinly sliced
1 cup thinly sliced Foxy*
celery (about 3 ribs)
¾ cup dried cranberries
¼ cup sliced almonds,
toasted
In a large bowl, combine all lettuce greens, onions
and celery.
To prepare the dressing, combine all ingredients
in a small bowl and mix well.
Pour the dressing over the salad and toss gently
until well coated. Add cranberries and almonds.
Serve immediately. Makes 10 servings.
* Brands may vary by region; substitute a similar product.
DRESSING
¼ cup extra-virgin olive oil
¼ cup white wine vinegar
¼ cup white sugar
1 tablespoon minced
fresh parsley
1 teaspoon hot
pepper sauce
Pinch of salt and
black pepper
72 A Decade of Cooking The Costco Way
