Creamy Tarragon Dressed Butter Lettuce with Crumbled Croutons

Unless you live under a rock, you are a ware that 2012 is an election year in the good old USA.

No, I am not about to spill my guts to you about all my political beliefs and then go on and on and on and on and on about why I am right and why you should believe what I think.

I don’t really care if you believe that the whole universe is run by a unicorn named Janice or that the earth is really just a marble in some alien kids pocket.

What I do know is that I find most of the political figures these days very similar to circus performers.

I just feel like people I can trust are few and far between. On both sides of the aisle. And more than wanting to convince others of my political views, I just hope as a whole our country can get to a more honest place.

And there is my deep thought of the week.

Even though I don’t trust politicians, I do trust a really REALLY good salad.

Ignore a politician, eat a salad.

You will need…

1 cup homemade croutons
 (store bought work fine) smashed

2 heads butter lettuce, torn into bite-sized pieces

¼ cup shaved (you can use a veggie peeler) good Parmesan cheese

1 large tomato, diced

1/4 cup diced red tomato, plus and extra tablespoon

2 tablespoons mayonnaise

3 tablespoons Greek yogurt or sour cream

1 lemon, juiced

1 tablespoon chives, finely chopped

1 tablespoon fresh tarragon leaves, finely chopped

1 tablespoon white wine vinegar

Salt and pepper to taste

On a large platter, combine the tomato, lettuce, cheese, and ¼ cup of onion.

Then in a food processor or in a small bowl combine the remaining ingredients. Blend or whisk until they are completely blended.

Drizzle the dressing over the salad and toss well.

Top with the crushed croutons, lightly toss again and serve.

Love and Beer Floats

Angela 

Creamy Tarragon Dressed Butter Lettuce with Crumbled Croutons

1 cup homemade croutons
 (store bought work fine) smashed

2 heads butter lettuce, torn into bite-sized pieces

¼ cup shaved (you can use a veggie peeler) good Parmesan cheese

1 large tomato, diced

1/4 cup diced red tomato, plus and extra tablespoon

2 tablespoons mayonnaise

3 tablespoons Greek yogurt or sour cream

1 lemon, juiced

1 tablespoon chives, finely chopped

1 tablespoon fresh tarragon leaves, finely chopped

1 tablespoon white wine vinegar

Salt and pepper to taste

On a large platter, combine the tomato, lettuce, cheese, and ¼ cup of onion.

Then in a food processor or in a small bowl combine the remaining ingredients. Blend or whisk until they are completely blended.

Drizzle the dressing over the salad and toss well.

Top with the crushed croutons, lightly toss again and serve.