Green and Red Salad
- Vegetable recipes
- Vegan
- Lactose free
- Peanut free
This crisp, colourful salad makes a nice addition to a rich casserole.
Ingredients
- Dressing:
- 2 cloves garlic, minced
- 1 tbsp (15 mL) each balsamic vinegar and white-wine vinegar
- 1 tsp (5 mL) crumbled dried rosemary
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/3 cup (75 mL) olive oil
- Salad:
- 10 cups (2.5 L) torn romaine lettuce
- 2 cups (500 mL) torn radicchio
- 2 cups (500 mL) packed Italian parsley leaves
- 1 small fennel bulb, trimmed and thinly sliced
- 1 small red onion, thinly sliced
Preparation
Dressing: Combine garlic, vinegars, rosemary, salt and pepper in a small jar. Gradually whisk in oil. (Make-Ahead: Can be made a day ahead, covered and refrigerated; before serving, bring to room temperature and shake well.)
Salad: Place romaine and radicchio in a large salad bowl. Add parsley, fennel and onion. (Can be covered with a damp tea towel and refrigerated for up to 2 hours.) To serve, add dressing and toss well to coat.
Makes 8 servings.
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