New This Month

Lettuce Salad with Caper Vinaigrette

The tarragon and champagne vinegar give this salad distinction alongside of skirt steak, pan-seared halibut, or an omelet.

  • Servings: 4

Photography: Bryan Gardner

Source: Everyday Food, October 2012


  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced capers
  • 1 tablespoon champagne vinegar
  • 2 teaspoons chopped fresh tarragon leaves
  • Salt and pepper
  • 5 ounces torn Boston lettuce (5 cups)
  • 1 thinly sliced English cucumber


  1. In a large bowl, whisk together oil and capers, vinegar, and tarragon; season with salt and pepper. Toss with lettuce and cucumber.

Reviews Add a comment