The variety of lettuces is what makes this salad so special. It features a vinaigrette that combines the sweetness of balsamic with the tartness of red wine vinegar. Remember that true balsamic vinegar must come from Modena, Italy. Turn this salad into a meal by adding cold shrimp or grilled chicken.
Ingredients
For the vinaigrette:
- 2 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar from Modena
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon coarse sea salt, plus more to taste
- 1/2 garlic clove, minced
- 1/2 cup extra virgin olive oil
- Freshly ground black pepper to taste
For the salad:
- 1 head green leaf lettuce
- 1 head red leaf lettuce
- 1 small head romaine
- 1 large Belgian endive
- 1 bunch watercress or arugula
- 1 small head radicchio
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Freshly ground black pepper to taste
Directions
Step 1
In a medium mixing bowl, whisk together the two vinegars, mustard, honey, the 1/2 teaspoon salt, and garlic. Gradually whisk in the olive oil until the dressing is emulsified. Season to taste with black pepper and more salt; set aside.
Step 2
Trim the various lettuces and greens and discard any tough or marred outer leaves. Carefully wash and dry the remaining leaves (see Quick Kitchen Nugget in newsletter).
Step 3
Leave small lettuce leaves whole, but cut the romaine, endive, radicchio, and any large leaves into wide ribbons. Toss all together in a large bowl. To assemble each dish, mound a handful on each of 6 large plates, drizzle with vinaigrette, then top each with a second handful and more vinaigrette. Sprinkle with equal amounts of the grated cheese and some fresh pepper.
Yields 6 servings
