Recipe - Herbed Boston Lettuce And Cherry Tomato Salad

2 teaspoon Whitewine vinegar; up to 3
2 tablespoon Olive oil
3 cup Shredded; washed, and
; spundry Boston
; lettuce (about 1
; small head)
1 cup Yellow or red cherry
tomatoes; quartered
One fourth cup Packed fresh basil leaves;
chopped fine
One fourth cup Loosely packed fresh parsley
leaves; chopped fine
1 tablespoon Chopped fine chives

In a bowl whisk together the vinegar to taste, the oil, and salt and pepper
to taste, whisking until the vinaigrette is emulsified. Add the lettuce,
the tomatoes, the basil, the parsley, and the chives and toss the salad
until it is combined well.

Serves 2.

Gourmet September 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.