Serves8 to 10
- Active time:20 min
- Start to finish:20 min
We were surprised at how many different varieties of gorgeous red lettuces and red greens we were able to find to create this visually stunning salad.Tossed with a simple vinaigrette, it is a lovely counterpoint to the richness of the meat and potatoes.
December 2006
-
2
tablespoons
Champagne vinegar
-
1/2
teaspoon
salt
-
1/4
teaspoon
black pepper
-
1/4
cup
plus 1 tablespoon mild olive oil (preferably French)
-
8
cups
loosely packed mixed young red lettuces such as red leaf, lolla rossa, red oak, and red romaine, torn into bite-size pieces if large
-
4
cups
loosely packed mixed young red greens such as red endive, baby kale and chard, radicchio di Treviso, and red mustard, torn into bite-size pieces if large
-
Whisk together vinegar, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add lettuces and greens and toss to coat. Serve immediately.
Cooks’ note: Lettuces and greens can be washed and dried 1 day ahead and chilled in sealed plastic bags lined with paper towels.
