Yield: 1 Salad
| Measure | Ingredient |
|---|---|
| 1 small | Butterhead lettuce |
| 1 cup | Arugula |
| 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.