| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
June 1992 |
1 |
servings |
INGREDIENTS
| 5 |
ts |
Red-wine vinegar |
| 6 |
tb |
Olive oil |
| 8 |
c |
Shredded red-leaf lettuce plus 18 whole; (about 2 heads |
|
|
; leaves for lining the plates, total), rinsed and |
|
|
; spun dry |
| 1 |
c |
Julienne strips of radish |
| 1/3 |
c |
Pine nuts; toasted lightly |
INSTRUCTIONS
In a large bowl whisk together the vinegar and salt and pepper to taste,
add the oil, whisking, and whisk the dressing until it is emulsified. Add
the shredded lettuce, the radish, and the pine nuts and toss the salad
well. Line each of 6 plates with 3 whole lettuce leaves and divide the
salad among the plates.
Serves 6.
Gourmet June 1992
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