Little Gem Lettuce Salad

1. 1

   For the Beets:

2. 2

   Roast beets in a 350u00b0F 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. 3

   For the Croutons:

4. 4

   Slice the bread as thinly as possible; drizzle generously with olive oil. Toast in 350u00b0F oven until crisp light golden color.

5. 5

   For the Mozzarella:

6. 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. 7

   For the Tomatoes:

8. 8

   Cut the tomatoes in half; season with salt, pepper, and a few drops of olive oil.

9. 9

   For the Balsamic dressing:

10. 10

    Mix vinegar, sugar, garlic, salt and pepper; whisk in olive oil.

11. 11

    For the Fried Basil Chips:

12. 12

    Heat oil to 375u00b0F and fry remaining basil leaves until crisp (approximately 10 seconds). Season chips lightly with salt.

13. 13

    To serve:

14. 14

    Cut the gem lettuce into quarters lengthwise, and place 4 on each plate.

15. 15

    Place the tomatoes, mozzarella and beets sporadically on salad; top with the croutons and fried basil. Spoon vinaigrette on top, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.