Salad of Bitter Greens

Preparation info

    • Difficulty


Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Use winter lettuce, escarole, curly endive or red chicory for this recipe. As long as the mixture is bitter, it is the perfect foil to the rich flavours of the wild mushrooms on toast.


  • 4 large handfuls mixed bitter salad greens
  • 2 tablespoons red wine vinegar
  • 1 teaspoon balsamic vinegar
  • 1 garlic clove, crushed seasoning to taste
  • 4 tablespoons virgin olive oil


    Wash and dry the greens well. Mix the vinegars with the garlic and a little salt. Let the mixture sit for a moment or two, then add the oil. Add pepper to taste. Toss the greens in the dressing and serve.