Mixed Baby Lettuce Salad

Name: Mixed Baby Lettuce Salad
Yield: 6 portions
Ingredients: 1½ cups tiny green oak leaf lettuce leaves; 1½ cups tiny red oak leaf lettuce leaves; 2 cups mâche lettuce leaves; 2 cups tiny frisée (curly endive) leaves; Edible flowers (such as nasturtium, borage, or violets), for garnish; ½ cup Orange Raspberry Vinaigrette; 1 cup tiny Lollo Rossa (ruffly red) lettuce leaves

Preparation info

6
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Salads of wild greens are pretty, but we like to know what we’re eating. Many new varieties of baby lettuces are available in markets today, and they are all well identified. Stay with the sweet types for this salad, and dress it lightly with a fruity vinaigrette. Scatter the flowers for garnish.

Ingredients

2 cups tiny frisée (curly endive) leaves
2 cups mâche lettuce leaves
1½

Salad

Method

Rinse the lettuces well, and spin dry. (Handle them very carefully.) Combine the lettuces in a large bowl, cover with a damp kitchen towel, and refrigerate for 30 minutes.
Toss the lettuces lightly with the vinaigrette, and garnish with the edible flowers. Serve immediately.