Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | Head red-leaf lettuce; rinsed, spun dry, |
\N \N | ; and torn into small |
\N \N | ; pieces |
1 \N | Head Bibb lettuce; rinsed, spun dry, |
\N \N | ; and torn into small |
\N \N | ; pieces |
½ cup | Thinly sliced scallion |
2 tablespoons | White-wine vinegar |
⅓ cup | Olive oil |
In a large bowl toss together the lettuces and the scallion. In a small bowl whisk together the vinegar and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified.
Toss the salad with the dressing.
Serves 6.
Gourmet April 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.