METHOD
Remove core from lettuce and pull apart into pieces. Don’t cut lettuce with a knife. Dry leaves and set aside. Wash, core and slice tomatoes. Arrange lettuce in a bowl with tomatoes and cheese. Combine 2 parts marinade and one part vinegar in a bowl and season with a little salt and pepper. Dress salad and serve.

Hints: Lettuce stays fresher longer (doesn’t brown as quickly) when you pull it apart instead of cutting it. I absolutely love butter leaf, and if you can find butter crunch or red-butter leaf, go for it! I don’t use exact measurements on the dressing – except the standard 2:1 oil to vinegar ratio that is pretty standard – because some people (like me) enjoy a lot of dressing, and some just a bit. I figure any extra dressing can be mopped up with a little crusty French bread. And because the marinade is so good, you’ll go heavy on the dressing too!!!