Category: Salads

1 small Butterhead lettuce

1 cup Arugula

1 medium Sized head radicchio

1/4 cup Olive oil

3 tbsp Balsamic vinegar

1 Shallot, minced

In a salad bowl, tear lettuce and arugula into bite sized pieces. Tear radicchio into slightly larger pieces. In a saucepan, heat oil and vinegar and shallot. Pour hot dressing over greens and toss.



Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog, Spring/Summer 1994, Vol. XI, No. 1. Pg. 12. Typed for you by Cathy Harned.