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This recipe came originally from the LCBO Food & Drink Summer 2001 issue. We serve this alongside the French Bistro Tenderloin Roast With Shallot Sauce recipe from the same issue. It's bright and colourful and the flavours are divine. Use lettuces such as Oak leaf, Bibb, Boston or mixed soft lettuce. Fresh herbs are the best in this dressing. (If you can't find the yellow cherry tomatoes, substitute yellow pepper.)
Units: US | Metric
Serving Size: 1 (220 g)
Servings Per Recipe: 6
The following items or measurements are not included:
white wine vinegar