Winter Mesclun

Recipe Ingredients

1/2 cup	31g / 1.1oz	Lamb's lettuce leaves
1/2 cup	20g / 0.7oz	Baby spinach leaves - stemmed
1/2 cup	20g / 0.7oz	Arugula leaves - stemmed
1/2 cup	118ml	Dandelion greens - stemmed
1/2 cup	20g / 0.7oz	Sorrel leaves - stemmed
1 cup	40g / 1.4oz	Torn red radicchio leaves
6		Belgian endive leaves - cut in ribbons
1/4 cup	10g / 0.4oz	Fresh mint leaves
1/4 cup	10g / 0.4oz	Fresh dill leaves
1/4 cup	10g / 0.4oz	Fresh tarragon leaves
1 tablespoon	15ml	Sherry vinegar
1 tablespoon	15ml	Red-wine vinegar
1/2 cup	118ml	Extra-virgin olive oil
		Fine sea salt - to taste
		Freshly-ground white pepper - to taste

Recipe Instructions

Rinse, dry and remove stems from all greens and herbs. Place greens and herbs in large bowl and toss with your hands to mix.

To make vinaigrette, combine vinegars and sea salt in bottle. Shake to dissolve salt. Add oil, shake to blend. Drizzle over salad and toss to coat evenly.

This recipe yields 6 servings.

Source:
The Los Angeles Times, 12-16-2001

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