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. Terrific Green Salads



  • 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)


  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.

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