Mixed Salad with Three Vinegars
The combination of balsamic, raspberry and red wine vinegars in the dressing adds a distinctive note to this otherwise simple vinaigrette.
Directions
The soup can be prepared through Step 1 and refrigerated overnight. Reheat before proceeding.
- In a salad bowl, combine the mustard with the 3 vinegars.
- Whisk in the olive oil and season with salt and pepper.
- Add the Boston lettuce and radicchio; toss to coat.
- Mound the salad on plates, top with the Parmesan shavings and serve.
Ibu Poilâne, Food & Wine Magazine
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THE PERFECT ACCOMPANIMENT TO THIS RECIPE
Breakfast Blend
Prep Time: 15 Minutes
Serving Size: 6
Ingredients:
- 2 teaspoons Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon balsamic vinegar
- 1 teaspoon raspberry vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 2 large heads Boston lettuce, torn into bite-size pieces
- 1 large head radicchio, torn into bite-size pieces
- 1/2 cup Parmesan shavings (2 ounces)
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