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)
How to Make It
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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