How To make Baby Lettuce Salad with Tart Raspberry Vinaigrette
How To make Baby Lettuce Salad with Tart Raspberry Vinaigrette
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2 tb Olive oil 4 tb Raspberry vinegar 2 tb Rich lamb stock 1 ds Black pepper; to taste 1 ts Oregano; chopped 1 ts Chives; chopped 4 c Baby lettuce leaves Recipe by: Elmar Prambs of the Riverside Cafe, Austin, TX Preparation Time: 0:10 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.
How To make Baby Lettuce Salad with Tart Raspberry Vinaigrette's Videos
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Sauces used on the video:
Beurre Blanc -
Parsley Oil -
Carrot Gel - 100ml of carrot Juice, pinch of Cayenne pepper and Juice of one lemon. 1.0g of agar agar powder. Mix the agar agar with the liquid, whisk over medium heat until it come to a boil. Transfer to a dish and let set in the refrigerator. Once set transfer to a blender and mix until it forms a smooth gel.
What this dietitian eats for breakfast
My breakfast box for overnight oats!
As someone who struggles to make breakfast every morning, overnight oats are one of the easiest ways for me to get in a satisfying and delicious meal! I’ve tried many overnight oats recipes, but this is one of my favorites.
Overnight oats is typically made in a mason jar, but I often found it difficult to mix the ingredients together, especially when I used my small mason jar. Once I prepared my overnight oats in my snack box, I never looked back! Not only is it portable, but it’s also easier to mix and saves me time in the morning by allowing me to store toppings in the same container but separately from the oats. *Snack container listed on my Amazon storefront*
Recipe: - 1/2 cup oats - 1/4 c plain Greek yogurt - 1 tbsp chia seeds - 3/4-1 tbsp maple syrup - 1/4 tsp vanilla extract - 1/2 cup almond milk (or whichever milk you prefer!) - Cinnamon
Topping: - Diced apples - Chopped pecans - Drizzle of maple syrup
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This light and super fresh salad is perfect for a hot summer's day. Thanks to The Modern Proper ( for the inspiration.
Vinegrette: 1 ½ tablespoon dijon mustard 2 tablespoons honey 2 tablespoons white wine vinegar 2 tablespoons white balsamic vinegar ½ cup extra virgin olive oil Minced shallot Sea salt Black pepper