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Festive Red and Green Salad recipe

Using assorted types of leaf lettuce givesthis salad color and variety.

Recipe: Festive Red and GreenSalad

2 canned anchovies, drained and rinsedwell
1 garlic clove, peeled
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/2 cup white wine vinegar
1 tablespoon balsamic vinegar
2 dried tomatoes packed in oil
1 sprig fresh parsley
1/3 cup olive oil
1 head green leaf lettuce, torn into bite-sized pieces
1 head of radicchio, cut into bite-sized pieces
1 bunch watercress, stems removed
1 head endive, sliced into 1-inch pieces

  • For dressing, combine anchovies, garlic,salt, pepper, vinegars, tomatoes and parsley in bowl of foodprocessor. Process until smooth and, with machine running, addoil in a steady stream until thoroughly combined. Remove dressingfrom food processor and set aside. (May be made ahead and refrigeratedfor several days. Allow to come to room temperature before using.)
  • In a large bowl, toss together remainingingredients; toss with dressing and portion onto salad plates.

    Serves 8.

    Recipe provided courtesy of Pork: The OtherWhite Meat.

    Betty's Asian Lettuce Salad

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