This is a “knife and fork” salad with a “creamy”-style dressing. Think of it as a flavorful, more sophisticated spring version of the truck stop favorite iceberg lettuce salad with ranch dressing. The white balsamic dressing is a staple at the restaurant. Since the recipe makes more dressing than you need, consider sharing some with friends or use it as dip for raw vegetables.
What to buy: White balsamic vinegar is processed differently than regular balsamic vinegar, where the vinegar “must” is caramelized during processing, thus producing a rich, golden color. White balsamic is used for aesthetic reasons, so as not to color sauces and dressings. White wine vinegar or champagne vinegar can be substituted.
For the salad:
The creamy-style dressing, buttery lettuce, and almonds sing out for a rich, creamy Chardonnay with nutty flavors and a juicy finish. Recommended: 2001 Hamilton Russell, Walker Bay, Chardonnay, Overberg, South Africa; or 2001 Landmark, Overlook, Chardonnay, Sonoma, California.
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