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Simple Green Salad with Citronette
Eataly and Lidia Bastianich
“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.”
¼ cup fresh orange juice
¼ cup lemon juice
¼ cup extra-virgin olive oil
1 small shallot, finely chopped
2 teaspoons Dijon mustard
½ teaspoon salt
¼ 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
⅓ cup thinly sliced red onion
1Combine 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.
2Place greens and onion in a large salad bowl; toss with ⅓ cup of the dressing.
Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 3 days. Bring to room temperature and shake before using.