1/4 cup balsamic vinegar
2 tablespoons red wine vinegar
1 tablespoon finely chopped oregano
3/4 cup extra-virgin olive oil
4 plum tomatoes—peeled, seeded and finely diced
Freshly ground pepper
4 heads Bibb lettuce, separated into leaves
In a bowl, whisk the balsamic vinegar, red wine vinegar and oregano. Gradually whisk in the olive oil. Stir in the tomatoes and season with salt and pepper; let stand for 30 minutes.
Stack the lettuce leaves on 4 plates to form a flower shape, using the largest leaves on the bottom and the smallest on top. Drizzle with the dressing, distributing the tomatoes among the stacked leaves.
*I found this recipe from F&W May 2012 issue by Scott Conant. I substituted the Bibb lettuce to Iceberg lettuce. It’s a perfect salad with the crisp lettuce, sweetness of the tomato and tanginess of the dressing…yum! enJOY!!!
Source: Food & Wine Magazine May 2012 Issue