Mixed Salad with Three Vinegars

The combination of balsamic, raspberry and red wine vinegars in the dressing adds a distinctive note to this otherwise simple vinaigrette.

slideshow Terrific Green Salads

  • Servings: 6
KEY: Fall, Christmas, Mother's Day, Thanksgiving, French, Salads, Side Dishes, Basic/Easy, Fast, No-Cook, Vegetarian, Dinner

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Ingredients

  • 2 teaspoons Dijon mustard
  • 2 teaspoons red wine vinegar
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon raspberry vinegar
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 large heads Boston lettuce, torn into bite-size pieces
  • 1 large head radicchio, torn into bite-size pieces
  • 1/2 cup Parmesan shavings (2 ounces)

How to make this recipe

  1. In a salad bowl, combine the mustard with the 3 vinegars. Whisk in the olive oil and season with salt and pepper. Add the Boston lettuce and radicchio; toss to coat. Mound the salad on plates, top with the Parmesan shavings and serve.
Contributed By Published September 2000

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