| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
April 1991 |
1 |
servings |
INGREDIENTS
| 1 |
|
Head red-leaf lettuce; rinsed, spun dry, |
|
|
; and torn into small |
|
|
; pieces |
| 1 |
|
Head Bibb lettuce; rinsed, spun dry, |
|
|
; and torn into small |
|
|
; pieces |
| 1/2 |
c |
Thinly sliced scallion |
| 2 |
tb |
White-wine vinegar |
| 1/3 |
c |
Olive oil |
INSTRUCTIONS
In a large bowl toss together the lettuces and the scallion. In a small
bowl whisk together the vinegar and salt and pepper to taste, add the oil
in a slow stream, whisking, and whisk the dressing until it is emulsified.
Toss the salad with the dressing.
Serves 6.
Gourmet April 1991
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