MIXED LETTUCE SALAD
5 tablespoons extra-virgin olive oil
1/2 teaspoon grated lemon zest
4 1/2 teaspoons fresh lemon juice
1 tablespoon finely chopped shallot
Salt and freshly ground black pepper
2 cups bite-size pieces butter lettuce
2 cups bite-size pieces radicchio
2 cups bite-size pieces romaine lettuce
1 cup bite-size pieces arugula
1/3 cup crumbled blue cheese
In a medium bowl, whisk together oil, lemon zest and juice, and shallot. Whisk in 1/4 teaspoon of salt and a dash of pepper; set dressing aside.
In a large bowl, combine butter lettuce, radicchio, romaine lettuce, arugula and cheese. Toss with about 3 tablespoons of dressing, or enough to coat greens (refrigerate remainder for use on other greens). Season with salt and pepper to taste.
Servings: 4
Source: Bon Appetit Outdoor Entertaining
5 tablespoons extra-virgin olive oil
1/2 teaspoon grated lemon zest
4 1/2 teaspoons fresh lemon juice
1 tablespoon finely chopped shallot
Salt and freshly ground black pepper
2 cups bite-size pieces butter lettuce
2 cups bite-size pieces radicchio
2 cups bite-size pieces romaine lettuce
1 cup bite-size pieces arugula
1/3 cup crumbled blue cheese
In a medium bowl, whisk together oil, lemon zest and juice, and shallot. Whisk in 1/4 teaspoon of salt and a dash of pepper; set dressing aside.
In a large bowl, combine butter lettuce, radicchio, romaine lettuce, arugula and cheese. Toss with about 3 tablespoons of dressing, or enough to coat greens (refrigerate remainder for use on other greens). Season with salt and pepper to taste.
Servings: 4
Source: Bon Appetit Outdoor Entertaining
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