My F&W
quick save (...)

Mixed Salad with Three Vinegars

  • SERVINGS: 6
  • BASIC-EASY
  • FAST
  • VEGETARIAN

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

  1. 2 teaspoons Dijon mustard
  2. 2 teaspoons red wine vinegar
  3. 1 teaspoon balsamic vinegar
  4. 1 teaspoon raspberry vinegar
  5. 3 tablespoons extra-virgin olive oil
  6. Salt and freshly ground pepper
  7. 2 large heads Boston lettuce, torn into bite-size pieces
  8. 1 large head radicchio, torn into bite-size pieces
  9. 1/2 cup Parmesan shavings (2 ounces)
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.