Olives and Manchego cheese combines with garlic, butter, bread.... on lettuce!
What a fabulous way to have salad!
...with a little taste of the Mediterranean.
Prepare the vinaigrette by combining the Champagne vinegar mustard, salt, and pepper.
Drizzle in the Basil olive oil while whisking constantly.
(Don't have Basil olive oil? Try substituting Rosemary, Herbes de Provence or Dill olive oils)
Taste and adjust seasoning accordingly.
Mix the Ginger & Black Garlic Infused Olive Oil with the Butter Infused Olive Oil and toss with the chunks of bread.
Heat a skillet over medium heat and toast the bread, stirring often, until golden brown.
Season with salt and pepper and set aside to cool completely.
Toss the butter lettuce with the well-whisked vinaigrette until evenly coated.
Place on the serving plate then top with chopped olive, cooled breadcrumbs and grated Manchego cheese.
Add the last bit of cracked pepper if you like and enjoy!
Ingredients
Directions
Prepare the vinaigrette by combining the Champagne vinegar mustard, salt, and pepper.
Drizzle in the Basil olive oil while whisking constantly.
(Don't have Basil olive oil? Try substituting Rosemary, Herbes de Provence or Dill olive oils)
Taste and adjust seasoning accordingly.
Mix the Ginger & Black Garlic Infused Olive Oil with the Butter Infused Olive Oil and toss with the chunks of bread.
Heat a skillet over medium heat and toast the bread, stirring often, until golden brown.
Season with salt and pepper and set aside to cool completely.
Toss the butter lettuce with the well-whisked vinaigrette until evenly coated.
Place on the serving plate then top with chopped olive, cooled breadcrumbs and grated Manchego cheese.
Add the last bit of cracked pepper if you like and enjoy!
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