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Designer Salad with Raspberry Dressing


1 sm Head Boston lettuce
1 sm Head Radicchio or ruby lettuce
2 Heads Belgian endive
1 bn arugula

DRESSING
3 tablespoon Raspberry vinegar
3 tablespoon Whipping cream
1/2 teaspoon Salt
1/4 teaspoon Freshly ground pepper
1/3 c Olive oil (or more)

Yield: 6 servings

Wash the lettuces and break into bite-sized pieces. Dry them thoroughly and place in a salad bowl. To make the dressing, place the vinegar in a bowl and whisk in the cream, salt and pepper. Whisk until frothy. Slowly beat in the oil. Taste and adjust the seasonings (the dressing should be creamy). Just before serving, toss the lettuce with the dressing.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.