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Categories:Viewed: 59 - Published at: 6 years ago
Ingredients
- 2 hearts romaine lettuce
- 1 medium head radicchio
- 1 medium bulb endive
- 1 /3 cup (4 glugs) extra-virgin olive oil
- 1 small shallot, minced
- 3 tablespoons (3 splashes) balsamic vinegar
- Coarse salt and black pepper
Method
- Coarsely chop hearts of romaine; shred radicchio; thinly slice endive lengthwise.
- Combine greens in a salad bowl.
- Pour olive oil into a microwave safe dish.
- Add shallots to oil and place oil in microwave.
- Heat oil and shallots for 30 seconds on high.
- Remove from microwave and let stand 5 minutes.
- (Oil and shallots may be heated over low heat on the stovetop in a small pan for 2 to 3 minutes.
- Remove from heat and let stand until cool.)
- Pour oil and shallots in a bowl and whisk in 3 tablespoons balsamic vinegar.
- Drizzle vinaigrette over salad and toss to coat.
- Season with salt and pepper, to your taste.
