BLT and P Salad
  • Torn Cardinale lettuce leaves
  • Crumbled, cooked bacon
  • Freshly chopped, seeded tomatoes
  • Boiled, chilled and julienned Fingerling Russian Banana potatoes
  • Red wine vinegar
  • Olive oil
  • Dijon mustard
  • Sugar
  • Chopped shallots
  • Freshly ground pepper and coarse salt

    On a large platter, arrange torn Cardinale lettuce leaves and top with freshly chopped, seeded tomatoes; boiled, chilled and julienned Fingerling Russian Banana potatoes; and an ample topping of crumbled, cooked bacon. In a small bowl, whisk together one part red wine vinegar with three parts olive oil, a teaspoon of Dijon mustard, 1/2 teaspoon sugar, a teaspoon of chopped shallots and freshly ground pepper and coarse salt to taste. Dress the salad with this zesty vinaigrette (or use a traditional Russian dressing of mayonnaise, ketchup, pickle relish and a squeeze of lemon juice).


  • Recipe Seeds: Batavian Lettuce, Butterhead Lettuce, Iceberg Lettuce, Lettuce, Looseleaf Lettuce, Oakleaf Lettuce, Potatoes, Specialty Lettuce

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