Red-Leaf Lettuce, Radish, and Pine Nut Salad

Name: Red-Leaf Lettuce, Radish, and Pine Nut Salad
Yield: Serves 6
Ingredients: 5 teaspoons red-wine vinegar; 6 tablespoons olive oil; 8 cups shredded red-leaf lettuce plus 18 whole leaves for lining the plates (about 2 heads total), rinsed and spun dry; 1 cup julienne strips of radish; 1/3 cup pine nuts, toasted lightly

August 20, 2004

Can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 6

Ingredients

5 teaspoons red-wine vinegar

6 tablespoons olive oil

8 cups shredded red-leaf lettuce plus 18 whole leaves for lining the plates (about 2 heads total), rinsed and spun dry

1 cup julienne strips of radish

1/3 cup pine nuts, toasted lightly

Preparation

In a large bowl whisk together the vinegar and salt and pepper to taste, add the oil, whisking, and whisk the dressing until it is emulsified. Add the shredded lettuce, the radish, and the pine nuts and toss the salad well. Line each of 6 plates with 3 whole lettuce leaves and divide the salad among the plates.

TagsSalad Lettuce Leafy Greens Vegetable Radish Root Vegetable Pine Nut Nut Side Lunch Dinner Nut Free Gluten Free Vegetarian Vegan Raw Easy 5 Ingredients or Fewer Weeknight Meals Gourmet

Recipe notes

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