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Hearts and Berries Valentine Salad


DRESSING INGREDIENTS
1 tablespoon finely minced shallots
1/4 teaspoon fresh minced ginger
1/4 teaspoon salt
1/2 teaspoon sugar
1 tablespoon burgundy
2 tablespoons raspberry vinegar
4 tablespoons olive oil
1/4 cup sundried cranberries
fresh ground pepper to taste

SALAD INGREDIENTS
1 heart of romaine
1 heart of Bibb lettuce
1/2 head of radicchio
3 artichoke hearts quartered
8-10 thin slices of heart of palm 1/4 inch
1/4 cup raspberries
4 strawberries sliced length wise (hear shaped)
1 tablespoon chopped walnuts

Servings: 2-4

DRESSING PREPARATION:
Mix shallots, ginger, salt, sugar, burgundy, vinegar and cranberries
Let stand in refrigerator for at least one hour
Whisk together and add oil gradually

SALAD PREPARATION:
Break up romaine and Bibb lettuce then place in a bowl
Cut radicchio into bite size pieces and toss with lettuce
Separate onto chilled plates
In a separate bowl toss together remaining ingredients and cover with dressing
Spoon out desired amount and place on the tossed salad mixture
Serve immediately after placing dressing mixture on lettuce mix





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.