On Tap Oil & Vinegar Recipe Detail

Butter Lettuce Salad

with Buttery-Garlic Breadcrumbs
with Champagne Wine & Tarragon White Balsamic Vinegars
Extra Virgin, Black Garlic Ginger & Butter Olive Oils

Ingredients:

• 3 Tbsp Champagne Wine Vinegar
• 1/2 cup Extra Virgin Olive Oil
• 1 Tbsp Tarragon White Balsamic
• 1 tsp whole grain mustard
• Sea salt and freshly cracked pepper, to taste (try our Smashed Peppercorn Sea Salt blend)

Buttery-Garlic Breadcrumbs:

• 4-5 pieces leftover baguette, sliced
• 1 Tbsp Black Garlic & Ginger Olive Oil
• 1 Tbsp Butter Olive Oil
• Sea salt and freshly cracked pepper, to taste (try our Smashed Peppercorn Sea Salt blend)

Salad:

• 1 large head butter lettuce, washed & torn
• 1 cup Garlic Stuffed Olives, coarsely chopped
• 1/2 cup Manchego cheese, freshly grated
• Freshly cracked black pepper, to taste

Directions:

Prepare vinaigrette by combining vinegars, mustard, salt, and pepper. Whisking constantly, drizzle in Extra Virgin Olive Oil. Taste and adjust seasoning accordingly.

Prepare breadcrumbs by placing slices of baguette in food processor. Pulse until coarse crumbs. Mix Black Garlic and Ginger Olive Oil with Butter Olive Oil and toss with breadcrumbs. Heat skillet over medium heat and toast, stirring often, until golden brown. Season with sea salt and freshly cracked pepper, to taste. Set aside to cool completely.

To Serve:
Toss butter lettuce with well-whisked vinaigrette until evenly coated.
Place on serving plate and top with olives, breadcrumbs, and cheese.
Finish with freshly cracked black pepper, to taste.