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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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| Ingredients: |
Directions: CHOPPED SALAD
Radicchio, curly endive, butter lettuce and arugula are perfectly blended
in this simple salad and tossed with a lemony dressing. Chef Hearon
suggests uncorking a crisp Ligurian white wine or a California Charbono.
9 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons chopped shallots
1 teaspoon grated lemon peel
2 cups finely chopped radicchio
2 cups finely chopped curly endive
2 cups finely chopped butter lettuce
1 cup finely chopped arugula
1/3 cup crumbled blue cheese
Whisk first 4 ingredients in medium bowl to blend. Season dressing to taste
with salt and pepper.
Place remaining ingredients in large bowl. Toss with enough dressing to
coat. Season salad with salt and pepper.
Serves 4.
Bon Apptit
September 1997
Chef; Reed Hearon of Rose Pistola, San Francisco CA
Epicurious.com CondeNet, Inc. All rights reserved.
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