Recipe: Red Salad (using all red lettuce and red vegetables)

RED SALAD

FOR THE VINAIGRETTE:
1 shallot, peeled and chopped
1/4 cup balsamic vinegar
1 tbsp honey
3/4 cup olive oil
salt and freshly ground black pepper (to taste)
FOR THE SALAD:
1 cup cooked red beets, diced into 1/2-inch cubes
1 cup tomatoes, seeded and diced into 1/2-inch cubes
1/2 cup radishes, diced into 1/4-inch cubes
1/2 cup red bell pepper, diced into 1/4-inch pieces
3 cups (about) red-leafed lettuces (like red leaf; lola rosa or red romaine), roughly chopped
1 cup red cabbage, shredded
1 cup radicchio, shredded

TO MAKE THE VINAIGRETTE:
Place the shallot, vinegar, and honey in a bowl. Whisk in the oil and season with salt and pepper. Set aside.

TO MAKE THE SALAD:
Combine the beets, tomatoes, radishes and red pepper in a bowl and dress with some of the vinaigrette. Set aside.

Combine the lettuce, cabbage and radicchio in a bowl and toss with some of the vinaigrette, then mound it on a large platter. Sprinkle the chopped vegetables on top of the lettuce mixture and around it and serve.

Note: Substitute or add any other red vegetables.

Servings: 6-8
Source: William Norwich in NY Times Magazine in an article; February 13, 2000