1/4 c catsup
2 TB balsamic vinegar
2 TB chopped shallots
1 tsp brown sugar
1 tsp Dijon mustard
1 garlic clove, crushed
1/4 tsp salt
1/4 tsp pepper
2/3 c extra virgin olive oil
1 head iceberg lettuce, torn into bite-sized pieces
1 large tomato, cut into wedges
1 medium cucumber, peeled and cut into thin rounds
1 small red onion, thinly sliced
To make the dressing, pulse the catsup, vinegar, shallots, brown sugar, mustard, garlic, salt and pepper in a blender to combine. With the machine running, gradually pour in the oil through the top vent. Alternatively, you can simply whisk these ingredients together, or shake in a jar.
Mix the lettuce, tomato cucumber and onion in a large salad bowl. Serve immediately, with the dressing passed on the side, or tossed in the salad.
Makes 4 servings.