Salad of Butter Lettuce with Julienne Red Pepper and Toasted Almonds
and Honey Lemon Dressing
(simple, but elegant)

Serves 4:

2 heads of Boston Bib lettuce
1 red pepper, julienned
½ up toasted almonds
Honey Lemon Dressing
Lemon Curl

Soak heads of bib lettuce in cold water. Transfer to a salad spinner and spin dry. Carefully peel leaves away from the head keeping them whole.

Assembly: On an individual salad plate, pile bib leaves one at time, beginning with the larger leaves. Turn leaves and arrange so that they look appealing and will create balance. Pile at least 5 or six leaves or until salad is 5 inches in height. Arrange julienne peppers on top. Sprinkle entire salad and plate with the almonds. Drizzle the Honey Lemon dressing all over the salad and decoratively around the edges of the salad. Garnish plate with a lemon curl.

Honey Lemon Dressing:

1 whole egg
2 egg yolks
1 clove garlic minced
1 shallot minced.
32 oz. Olive oil
32 oz. Vegetable oil
16 oz. Honey
lemon juice

Combine eggs, garlic and shallots in mixer with wire whisk. Combine oils and in a slow and steady stream add them to the egg mixture while continuously mixing at a slow speed. Thin mixture with lemon juice to a pourable consistency. Add salt and white pepper to taste.