Frisée and radicchio are both assertive, slightly bitter greens that add color and texture to any salad. Match them with mellower-flavored greens, such as red leaf lettuce, baby spinach or even Boston lettuce.
6 servings, about 1 1/2 cups each (plus 2/3 cup extra dressing)
Active Time: 15 minutes |
Total Time: 15 minutes
1/4 cup fresh orange juice
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
1 small shallot, finely chopped
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups torn peppery and/or bitter greens, such as frisee, watercress, radicchio or arugula
8 cups mild greens, such as Boston lettuce, mesclun, baby spinach or baby romaine
1/3 cup thinly sliced red onion
Combine orange juice, lemon juice, oil, shallot, mustard, salt and pepper in a jar with a tight-fitting lid. Close the jar and shake until well combined.
Place greens and onion in a large salad bowl; toss with 1/3 cup of the dressing.
Per serving :
3 g Fat;
0 g Sat;
2 g Mono;
0 mg Cholesterol;
3 g Carbohydrates;
2 g Protein;
1 g Fiber;
81 mg Sodium;
272 mg Potassium
0 Carbohydrate Serving
Exchanges: 1 vegetable, 1 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 3 days. Bring to room temperature and shake before using.