Three-Lettuce Salad

Light and wonderful balance of flavors in the three lettuces. Especially nice eaten after a rich main course, as the French do.

1 headHollandia Produce Living Butter Lettuce
2Endive
1Small head radicchio

 

Tear butter lettuce and radicchio into bite-size pieces. Slice endive thinly. Put lettuces into bowl.


 

Vinaigrette
2 TablespoonsOlive oil
2 TablespoonsCanola oil
2 TablespoonsRaspberry vinegar
1Small shallot, minced
1 teaspoonDijon mustard
2 teaspoonsWhipping cream
To tasteSalt and freshly ground pepper
¼ cupPine nuts

 

Toast pine nuts in 350 degree oven for 5 minutes or until lightly browned.

Mix all vinaigrette ingredients with whisk or blender until well combined.

Starting with 1/4 cup and adding as needed, pour vinaigrette over lettuces and toss.


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