Three Lettuce Salad
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From Nathalie Dupree Cooks INGREDIENTS
14 cups loosely packed greens*
2 bunches green onions, white and green parts, sliced
1/2 cup finely chopped fresh basilVINAIGRETTE
2 tablespoons Dijon mustard
1/2 cup red wine vinegar
1/2 cup olive or salad oil
2 tablespoons sugar, optional
Salt and freshly ground black pepperIn a large bowl, combine torn romaine, radicchio and Belgian endives. Toss with green onions and basil.
Make Dijon Vinaigrette: Mix together the mustard and vinegar. Whisk in the olive oil. Add the optional sugar, salt, and pepper to taste.
Before serving, toss with enough of the vinaigrette to moisten the leaves. Season to taste with more salt and pepper.
Makes 10 to 12 servings
* (1 head romaine, 1 head radicchio, 3 Belgian endives)