Boston lettuce with Parsley and Herbs

Boston lettuce with Parsley and Herbs

• 1/2 cup flat-leaf parsley leaves
• 1 large scallion, white and pale green parts only, chopped (you could substitute spring garlic!)
• 2 teaspoons coarsely chopped tarragon
• 3 tablespoons vegetable oil
• 2 teaspoons white wine vinegar
• 1 tablespoon water
• Salt and freshly ground pepper
• 1 head of Boston lettuce, separated into leaves
• Chervil or tiny tarragon sprigs, for garnish

In a blender, combine the parsley, scallion, tarragon, vegetable oil, white wine vinegar and water and puree. Season the vinaigrette with salt and pepper.

On 2 plates, decoratively stack the Boston lettuce leaves to form a flower shape, using the largest leaves on the bottom and working up to the smallest leaves. Drizzle the salads with the vinaigrette, garnish with the herb sprigs and serve.

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