Market Lettuce Salad with Red Wine Yogurt Vinaigrette

Serves 4

• 2 little gems, whole leaves removed and rinsed

• 1 head butter lettuce, leaves removed and rinsed

• 1/4 head purple cabbage, shaved thin on a mandolin

• 4 carrots, peeled and diced

• 2 radishes, tops removed, shaved super thin on a mandolin

• 1 fennel bulb, tops and end removed, shaved super thin on a mandolin

• 2 scallions, sliced into rounds

• 2 tbsp chives, minced

• 1/2 C garbanzo beans

• 1/4 C toasted almonds

• 2 tsp flax seeds

• Sea salt

• Freshly cracked pepper

Red Wine Yogurt Vinaigrette

• 2 tbsp red wine vinegar

• 2 tbsp olive oil

• 1/3 C goat or sheep’s milk yogurt

• Sea salt

• Black pepper

Instructions

In a large bowl, place romaine, butter lettuce, carrots, fennel, scallions, chives, garbanzo beans, almonds, and flax seeds. Sprinkle with sea salt and freshly cracked black pepper.

To make the vinaigrette, place all components in a mason jar. Shake to combine. Drizzle some of the vinaigrette over the salad and gently start to turn the leaves with your hands, giving all the components a light coating of dressing. Add more dressing as necessary. Taste. Season with more salt and pepper if necessary. Serve immediately.