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Deerhill Inn & Restaurant
West Dover, Vermont
Recipe from Chef Michael Anelli
Clean and spin-dry lettuce. Wash and core tomatoes. Refrigerate for one hour. Use the whole leaf of the red-leaf lettuce to form the bed of the salad. Gradually stack the green-leaf lettuce, shiny side up, to form top of salad. It should resemble a cabbage rose in bloom.
With the cherry tomato stem side up, slice with a sharp knife taking care not to penetrate through the bottom. Slice again, 90 degrees to the first slice, taking care not to penetrate bottom. The tomato will open in four sections to resemble a red flower in bloom. Place on salad and top with favorite dressing.
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