Red Lettuce with Honey-Maple Vinaigrette
I like to combine honey and maple syrup, not because I have an incredible sweet tooth, but because I like the different types of sweetness they provide. Add a little vinegar and thyme and you’ve got a sweet-tart dressing in less than 5 minutes.
Make it a meal kit: Wash and dry the lettuce. Whisk together the vinaigrette. Store each separately in sealable containers or plastic bags, the lettuce for up to 3 days in the refrigerator, the vinaigrette for up to 1 week. Finish as directed.
Morph it: Make a double batch of the vinaigrette and morph the extra into a marinade and dipping sauce for chicken, turkey, salmon, or pork tenderloin. Use half as a marinade and the other half as a dipping sauce after cooking the protein.
Preparation Time10 min
Preparation Time - Text10 minutes
Cooking Time10 min
Cooking Time - Text10
Total Timeunder 15 minutes
Make Ahead RecipeYes
OccasionBuffet, Family Get-together
Recipe Courseappetizer, side dish
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturecrisp, herby, sweet, tangy
Type of Dishfirst course salad, salad
- ¼ cup honey
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- Salt and freshly ground black pepper to taste
- 4 to 6 cups chopped red lettuce leaves, or any lettuce variety
In a small bowl, whisk together the vinaigrette ingredients.
Arrange the lettuce on individual salad plates and spoon the dressing over the top just before serving.
2008 Robin Miller