Tri-Colored Salad with Lemon Vinaigrette
This salad pairs colorful lettuce with a vibrant lemon vinaigrette. The peppery arugula, crunchy endive and cabbage-like radicchio are balanced with zingy citrus and Dijon in the dressing. (Recipe by Shawnie Kelley)
- Serves
- 6
Directions
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For the dressing: Whisk the lemon juice, mustard, garlic, salt and pepper. Slowly pour in olive oil while whisking.
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For the salad: Combine lettuces together in a large bowl.
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Toss with dressing just before serving.
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Sprinkle with pine nuts.
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Top with shavings of Parmesan cheese or toss with 3-4 tablespoons of grated parmesan cheese.
From Shawnie's class “Provence on a Plate”
