Ingredients
- 2 rich lamb stock
- 4 c baby lettuce leaves
- 4 tb raspberry vinegar
- 2 tb olive oil
- 1 ts chives
- 1 ts oregano
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.
