Red Salad with Champagne Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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We were surprised at how many different varieties of gorgeous red lettuces and red greens we were able to find to create this visually stunning salad. Tossed with a simple vinaigrette, it is a lovely counterpoint to the richness of the meat and potatoes. Ingredients:
2 tablespoons champagne vinegar |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/4 cup plus 1 tablespoon mild olive oil (preferably french) |
8 cups loosely packed mixed young red lettuces such as red leaf, lolla rossa, red oak, and red romaine, torn into bite-size pieces if large |
4 cups loosely packed mixed young red greens such as red endive, baby kale and chard, radicchio di treviso, and red mustard, torn into bite-size pieces if large |
Directions:
1. Whisk together vinegar, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add lettuces and greens and toss to coat. Serve immediately.
2. Cooks' note: Lettuces and greens can be washed and dried 1 day ahead and chilled in sealed plastic bags lined with paper towels.
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