You can use regular vinegar in your dressing. Add a teaspoon of yellow mustard to make a tangier vinaigrette.
Serves 2 Prep time 10 minutes
chopped lollo rossa and romaine lettuce
cherry tomatoes, sliced in half
Parmesan cheese shavings
for the balsamic vinaigrette
1/4 cup virgin olive oil
2 1/2 tablespoons balsamic vinegar
1/2 teaspoon dried basil
salt and black pepper to taste
1 Arrange chopped lettuce and cherry tomatoes in a bowl. Place a bunch of alfalfa sprouts on the center. Set aside.
2 Make the balsamic vinaigrette: Put together ingredients in a small bottle and shake vigorously until well-blended.
3 Drizzle balsamic vinaigrette over greens just enough to wet it.
4 Top with parmesan shavings and serve with the vinaigrette.
Photography by Ocs Alvarez
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