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as a main courseEasy
By Fred Plotkin
Published 2001
This salad differs from the Triestine Salad in a few ways. You may use larger and more varied lettuces, ranging in color from white to dark green with small amounts of red radicchio. Do not use strong-flavored greens, such as arugula or watercress. You may also add kernels of corn and, if you wish, hot sautéed bits of bacon or boiled ham. Beyond these cardinal ingredients you might wish to add a few pieces of chopped hard vegetables (carrot, celery, and fennel), but these should be small ac