2 tablespoons olive oil
4 tablespoons raspberry vinegar
2 tablespoons rich lamb stock
1 dash black pepper, to taste
1 teaspoon oregano, chopped
1 teaspoon chives, chopped
4 cups baby lettuce leaves
Recipe By : Elmar Prambs of the Riverside Cafe, Austin, TX
Serving Size : 4
Stir together oil, vinegar, and lamb stock in a small bowl. Add herbs as close to serving time as possible. Toss with baby lettuce and serve.
Serving Ideas:
Add fresh herbs as close to serving time as possible.