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

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  • 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

462397 recipes/mixed-salad-with-three-vinegars 2013-12-06T23:37:54+00:00 Ibu Poilâne fall|christmas|mothers-day|thanksgiving|french|salads|side-dishes|6|basic-easy|fast|no-cook|vegetarian|weeknight-dinner september-2000,mixed salad,balsamic vinaigrette,raspberry vinaigrette,red wine vinaigrette,Boston lettuce salad,Ibu Poilane recipes,mixed-salad-with-three-vinegars 462397

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