Christmas Salad with Red and Green Vinaigrette
It wouldn't be the holidays without this salad on the table!
Servings: 12
Equipment
Ingredients
For the Vinaigrette
- 2 sun-dried tomatoes packed in oil chopped (about 2 tablespoons)
- 1 tablespoon chopped fresh flat-leaf parsley
- ½ teaspoon anchovy paste or 2 medium anchovies rinsed well and chopped
- 1 medium garlic clove peeled and chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup white wine vinegar
- 1 tablespoon balsamic vinegar
- 2 teaspoons grainy Dijon mustard
- ½ cup Extra-virgin olive oil
For the Salad
- 1 medium shallot minced
- 4 heads Bibb lettuce washed and torn into pieces
- 1 large head of Radicchio washed and torn into pieces
- 1 (5 ounce) container of Mesclun mix, washed
Instructions
- In the bowl of a food processor, combine all the ingredients for the vinaigrette and process to combine until well blended. Use immediately or transfer mixture to an airtight container and refrigerate until ready to use. (Vinaigrette can be made days in advance. Bring to room temperature before using.)
- In a large bowl, combine the shallots and greens. Add the vinaigrette and toss to combine; serve immediately. Enjoy!
Nutrition
Calories: 99kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 0.2mg | Sodium: 80mg | Potassium: 238mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1975IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 1mg
