Mixed green salad with lemon vinaigrette
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Shallots; finely chopped | |
| 2 | tablespoons | Fresh Lemon Juice |
| 1 | tablespoon | Dijon Mustard |
| 1 | tablespoon | White Wine Vinegar |
| 1 | teaspoon | Lemon Peel; grated |
| ¾ | cup | Olive Oil |
| Salt | ||
| Pepper | ||
| 2 | Heads Boston Lettuce; torn into bite-sized pieces | |
| 1 | Head Radicchio; torn into bite-sized pieces | |
| 1 | bunch | Watercress; stems trimmed |
| 1 | bunch | Arugula |
| 1 | Cucumber; peeled and thinly sliced | |
| 2 | Celery Stalks; thinly sliced | |
| ⅔ | cup | Parmesan Cheese; grated |
Directions
Whisk first 5 ingredients in a small bowl. Gradually whisk in oil.
Season with salt and pepper. Combine all remaining ingredients except cheese in a large bowl. Add enough dressing to season to taste and toss well. Sprinkle with cheese and toss gently. Divide among plates and serve.
Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA