Yield: 1 Salad
|1 small||Butterhead lettuce|
|1 medium||Sized head radicchio|
|¼ cup||Olive oil|
|3 tablespoons||Balsamic vinegar|
|1 \N||Shallot; minced|
In a salad bowl, tear lettuce and arugula into bite sized pieces. Tear radicchio into slightly larger pieces. In a saucepan, heat oil and vinegar and shallot. Pour hot dressing over greens and toss.
Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog, Spring/Summer 1994, Vol. XI, No. 1. Pg. 12. Typed for you by Cathy Harned.