Red Salad with Champagne VinaigretteJohn Kernick
We were surprised at how many different varieties of gorgeous red lettuces and red greens we were able to find to create this visually stunning salad. Tossed with a simple vinaigrette, it is a lovely counterpoint to the richness of the meat and potatoes.
Cooks' note:
Lettuces and greens can be washed and dried 1 day ahead and chilled in sealed plastic bags lined with paper towels.
Recipe information
Total Time
20 min
Yield
Makes 8 to 10 servings
Ingredients
2 tablespoons Champagne vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup plus 1 tablespoon mild olive oil (preferably French)
8 cups loosely packed mixed young red lettuces such as red leaf, lolla rossa, red oak, and red romaine, torn into bite-size pieces if large
4 cups loosely packed mixed young red greens such as red endive, baby kale and chard, radicchio di Treviso, and red mustard, torn into bite-size pieces if large
Preparation
Whisk together vinegar, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add lettuces and greens and toss to coat. Serve immediately.
