| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chicago |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Head romaine lettuce |
| 1 |
bn |
Watercress |
| 1 |
lg |
Head; (or 2 small heads) radicchio |
| 1 |
sm |
Red onion; diced |
| 1/2 |
|
Sweet red bell pepper; diced |
| 1/2 |
|
Yellow bell pepper; diced |
| 2 |
tb |
Each: chopped fresh basil and parsley |
| 1 |
ts |
Worcestershire sauce |
| 1/2 |
c |
Rice wine vinegar |
| 1/2 |
c |
Vegetable oil |
|
|
Salt |
|
|
Freshly ground pepper |
INSTRUCTIONS
DRESSING
Source: Adapted from "ColLABorations: Recipes From Around the Corner and
Around the World" by The Parents' Association of the Laboratory Schools at
the University of Chicago [another super resource of which this recipe is a
very tame example; copies still available <g>]
Rinse greens under cold running water. Drain thoroughly. Tear into
bite-size pieces.
To prepare dressing: Combine onion, peppers, and fresh herbs in large
mixing bowl. Add remaining ingredients. Mix well. Dress salad immediately
prior to serving.
Notes: The recipe also called for 2 T. fresh chives in the dressing, but I
had none and did not miss them. Ditto 1 head of red leaf lettuce -- I like
the stronger taste of the radicchio, so substituted extra radicchio for the
red leaf lettuce. Also, unsalted sunflower seeds or pine nuts would
probably be terrific in this.
Posted to TNT Recipes Digest by lskohn@ripco.com on Feb 13, 1998
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