Assemble these supplies:
1 small head chicory
- 1 small head escarole
- 1 small head radicchio
- 2 1/4 teaspoons sherry wine vinegar or red wine vinegar
- 2 1/4 teaspoons lemon juice
- 1/4 teaspoon salt
- Freshly ground black pepper
- 6 tablespoons oil, preferably
- 2 tablespoons walnut oil and 4 tablespoons olive oil
Steps in preparation:
- Wash and dry salad greens. Refrigerate.
- Combine vinegar and lemon juice in small bowl. Add salt and pepper. Whisk in oil.
- Just before serving, toss salad greens with vinaigrette.
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