Little Gem Lettuce Salad

  1. For the Beets:
  2. Roast beets in a 350u0b0F oven until cooked through. Remove from oven and let cool. Peel and cut into quarters; mix together the sherry vinegar, maple syrup and 4 tablespoons of the olive oil. Toss beets in dressing and sprinkle with sunflower seeds.
  3. For the Croutons:
  4. Slice the bread as thinly as possible; drizzle generously with olive oil. Toast in 350u0b0F oven until crisp light golden color.
  5. For the Mozzarella:
  6. Slice 4 leaves of the basil into very fine strips. Cut the bocconcini mozzarella balls in half; season with salt and pepper, basil, and a few drops of olive oil.
  7. For the Tomatoes:
  8. Cut the tomatoes in half; season with salt, pepper, and a few drops of olive oil.
  9. For the Balsamic dressing:
  10. Mix vinegar, sugar, garlic, salt and pepper; whisk in olive oil.
  11. For the Fried Basil Chips:
  12. Heat oil to 375u0b0F and fry remaining basil leaves until crisp (approximately 10 seconds). Season chips lightly with salt.
  13. To serve:
  14. Cut the gem lettuce into quarters lengthwise, and place 4 on each plate.
  15. Place the tomatoes, mozzarella and beets sporadically on salad; top with the croutons and fried basil. Spoon vinaigrette on top, and serve.

gem lettuce, yellow beets, pink beets, baby red beets, sherry vinegar, virgin olive oil, syrup, sunflower seeds, baby heirloom tomatoes, bread, basil, mozzarella, cracked black pepper, ubc, olive oil, garlic, brown sugar, salt

Taken from www.epicurious.com/recipes/member/views/little-gem-lettuce-salad-52488001 (may not work)

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