Christmas Salad with Red and Green Vinaigrette

serves 12


For the Vinaigrette

2 sun-dried tomatoes packed in oil, chopped (about 2 Tablespoons)

1 Tablespoon chopped fresh flat-leaf parsley

1/2 teaspoon anchovy paste or 2 medium anchovies, rinsed well and chopped

1 medium garlic clove, peeled and chopped

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup white wine vinegar

1 Tablespoon balsamic vinegar

2 teaspoons grainy Dijon mustard

1/2 cup extra-virgin olive oil


For the Salad

1 medium shallot, minced

4 heads Bibb lettuce, washed and torn into pieces

1 large head of Radicchio, washed and torn into pieces

1 5-ounce container of Mesclun mix, washed


In the bowl of a food processor, combine all the ingredients for the vinaigrette and process to combine until well blended.  Use immediatley or transfer mixture to an airtight container and refrigerate until ready to use.  (Vinaigrette can be made days in advance.  Bring to room temperature before using.)


In a large bowl, combine the shallots and greens. Add the vinaigrette and toss to combine; serve immediately.  Enjoy! 


Printed from thegalleygourmet.net