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.