Red and Light Salad

Serves 4

1 bunch arugula
1 small head radicchio
1 Belgian endive
1 small head red leaf lettuce
1 (2-ounce) bunch mache Lemon Walnut Vinaigrette


This recipe is a combination of different colors and shapes of leaves makes a dramatic salad. Select the best greens available, using our list as a guide. Dress the salad up with a garnish of a few edible flowers or walnut pieces to begin an elegant meal. Remove leaves from stems of arugula. Separate leaves of all lettuces. Wash and pat dry. Wrap in a cotton towel and refrigerate until ready to use. Tear large leaves into bite-size pieces and leave small ones whole. In a large mixing bowl, toss salad with about one half or two thirds of the Lemon Walnut Vinaigrette, adding more as needed.