Radicchio & greens with hot dressing

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.

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