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Check out the new Campbell Mail Meal Recipes

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Here is a quick and easy. Don’t know where the name came from.

Blacksmith Salad

1 large or 2 small heads butter lettuce
1 piece Parmesan cheese (3 oz.)
2 T. balsamic vinegar
Pinch of salt
1/3 cup extra virgin olive oil

Chill salad bowl, but do not allow it to become too cold or the lettuce leaves will stick to it.

Discard any tough or discolored out lettuce leaves. Separate, rinse and thoroughly dry remaining leaves, then tear any large leaves into pieces. Place in chilled salad bowl. Using vegetable peeler, slice Parmesan cheese into thin chips and scatter over lettuce. Sprinkle with vinegar and salt and toss well. Drizzle oil over top and toss again. Serve immediately on individual plates. Serves 6

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