Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Belgian endives |
| 1 \N | Head radicchio or ruby lettuce |
| 1 \N | Head Boston lettuce |
| 2 tablespoons | Balsamic vinegar |
| 1 tablespoon | Soy sauce |
| 1 tablespoon | Lemon juice |
| 2 teaspoons | Liquid honey |
| ½ teaspoon | Minced gingerroot |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 \N | Clove garlic, minced |
| ¼ cup | Olive oil |
| 2 tablespoons | Each chopped fresh coriander and basil |
DRESSING:
Dressing: In bowl, whisk together vinegar, soy sauce, lemon juice, honey, ginger, salt, pepper and garlic; gradually whisk in oil. Stir in coriander and basil.
Trim endives; separate into leaves. Separate and tear radicchio and Boston lettuce into bite-size pieces. In salad bowl, toss green with dressing. Makes 6 servings. Typed in MMFormat by cjhartlin@...
Source: The Canadian Living 20th Anniversary Cookbook.