Ingredients
- 2 rich lamb stock
- 65 gr baby lettuce leaves
- 60 ml raspberry vinegar
- 30 ml olive oil
- 3 gr chives
- 2 gr 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.
