Nov 7, 2011
Garden greens, red onion and field tomatoes tossed with a classic olive oil vinaigrette is a fresh addition to any meal.
½ head radicchio
½ head romaine
½ head escarole
½ head Boston bibb
1 small red onion or ½ large red onion, sliced
1 large field tomato or 2 large, cut in wedges
¼ cup red wine vinegar
½ cup + 1 tbsp. extra virgin olive oil
Salt and freshly ground pepper, to taste
Cut or tear all lettuce leaves into bite size pieces and add to a large bowl. Add tomatoes and red onion. Mix to combine. Set aside.
To make the vinaigrette: Combine red wine vinegar, olive oil, and salt and pepper. Add vinaigrette to salad greens and toss to combine. Taste and adjust seasoning.
Yield: 4 to 6 servings.