Salade Guarnaschelli with Oregano Vinaigrette

Slideshow: Terrific Green Salads

  • Servings: 6


  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 2 garlic cloves, minced
  • 1 tablespoon chopped oregano
  • Pinch of sugar
  • Salt and freshly ground pepper
  • 2 Belgian endives, cored and cut crosswise 1/2 inch thick
  • 1 head of Boston lettuce, torn into bite-size pieces
  • 1 small head of radicchio, torn into bite-size pieces

How to make this recipe

  1. In a large salad bowl, mix the olive oil with the balsamic and red wine vinegars, garlic, oregano and sugar; season with salt and pepper. Add the endives, lettuce and radicchio and toss to coat. Serve at once.

Contributed By Published February 2002

Related Video

More Videos
How to Poach Eggs in a Strainer

465319 recipes/salade-guarnaschelli-with-oregano-vinaigrette 2013-12-06T23:46:30+00:00 Maria Guarnaschelli fall|winter|fast-column|christmas|thanksgiving|italian|salads|side-dishes|6|basic-easy|fast|healthy|no-cook|vegetarian|weeknight-dinner|lunch february-2002,vegan side dish,oregano vinaigrette,oregano dressing,maria guarnaschelli,mixed greens salad recipes,salade-guarnaschelli-with-oregano-vinaigrette 465319

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5