While we were in Portland, John and I had a lot of incredible meals. One trend we enjoyed was stacked salads. John had a Caesar Salad that was prepared this way, and I had a beet salad with goat cheese and candied pecans. We especially like this because we love wedge salads, but iceberg lettuce isn’t our favorite. This method allows us to create great salads with a variety of large-leaf lettuces – that are prettier & more nutritious.
Clean one head of Romaine Lettuce, separate, and dry the leaves.
Discard the core.
Loosely layer 4 – 6 leaves of lettuce on a plate – we used oval-shaped ones.
Scatter over stacks of lettuce:
1 Heirloom Tomato, diced
1 Spring Onion, finely diced – you can also use 2 – 3 Green Onions, thinly sliced
Drizzle with Creamy Peppercorn Salad Dressing.
Sprinkle with Blue Cheese crumbles
|Great Blue Heron – Channel Islands Harbor, CA|