Ingredients
2 tablespoons extra-virgin olive oil
2 tablespoons minced capers
1 tablespoon champagne vinegar
2 teaspoons chopped fresh tarragon leaves
Salt and pepper
5 ounces torn Boston lettuce (5 cups)
1 thinly sliced English cucumber
Preparation
In a large bowl, whisk together oil and capers, vinegar, and tarragon; season with salt and pepper. Toss with lettuce and cucumber.
