Recipe Image

Simple Green Salad with Citronette

  • 15 m
  • 15 m
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


  • 1 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.
  • 2 Place 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.
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