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Butter lettuce and Brazil nut salad with carrot dressing

Recipe from: 9/1/2007 12:00:00 AM
Ingredients 7
Servings 2
Time 10


  • 4
    large carrots, roughly chopped
  • 1 tbsp ginger, chopped
  • ½ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • one third of a cup boiling water
  • butter lettuce
  • Brazil nuts, roughly chopped


In a food processor, process the carrots with the ginger until almost completely smooth.
Add the red wine vinegar and process until combined. With the food processor running, pour in the olive oil in a thin stream.
Then add the boiling water. Pour into a jug or bowl for spooning over a salad of butter lettuce and Brazil nuts.
We used baby butter lettuce (Salanova red and green butter lettuce) with wild rocket and basil.



Lemongrass ginger beer

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