Romaine and Radicchio Salad with Balsamic Vinaigrette
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INGREDIENTS 1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 teaspoon sugar
1 teaspoon Dijon-style mustard
1 clove garlic, minced
1 teaspoon anchovy paste, optional
Salt and freshly ground black pepper
12 cups torn romaine lettuce
2 cups torn radicchioIn a screw-top jar combine oil, vinegars, sugar, mustard, garlic, and anchovy paste, if desired. Add salt and pepper to taste. Cover; shake well.
In a salad bowl toss romaine and radicchio with dressing.
Makes 8 to 10 servings