Deluxe Leafy Salad

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Senior Cook
Sep 28, 2004
Northeastern Seaboard
Consider including this dish on your menu for a sophisticated celebration:

1 small bunch of arugula
1 head of radicchio
1 Belgian endive
1 small head of red-leaf lettuce
4 ounces mâche (lamb’s lettuce)
1 Tbsp sherry vinegar
½ Tbsp minced shallots
Salt & freshly ground pepper, to taste
2 fl. oz. extra-virgin olive oil
½ Tbsp hazelnut oil
1 Tbsp walnut oil

Carefully wash salad greens; drain & pat dry. Separate into bite-size pieces and place in wooden salad bowl.

In small bowl, whisk together the vinegar, shallots, salt & pepper. Gradually whisk in the oils, from the heaviest to the lightest: first, the olive, then the hazelnut, and finally, the walnut. Drizzle the luscious dressing over the greens, toss gently, and serve.
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