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| Copyright Thomas Saaristo All Rights Reserved |
| Three Lettuce Symphony |
Ingredients
1 large head red leaf lettuce torn into bite-size pieces
1 large Belgian endive, cored, cut into bite-size pieces
1 small head Boston or butter lettuce, torn into bite-size pieces
1 fennel bulb, halved lengthwise, cored, thinly sliced crosswise
4 hearts of palm, drained, rinsed, thinly sliced diagonally
3 scallions, thinly sliced diagonally
2 tomatoes, seeded, coarsely chopped
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 carrot, halved lengthwise, thinly sliced
1 small red onion, thinly sliced
1/3 cup pecan pieces
1/4 cup plus 2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon minced garlic
1/4 cup crumbled blue cheese
Method
In a large bowl, combine the romaine, endive, butter lettuce, fennel, hearts of palm,
scallions, tomatoes, bell peppers, carrot and red onion and refrigerate until chilled.
In a bowl, mix the oil, vinegar and garlic and season with salt and pepper. Add the
blue cheese and pecan pieces to the salad, toss with the dressing and serve.
1 large head red leaf lettuce torn into bite-size pieces
1 large Belgian endive, cored, cut into bite-size pieces
1 small head Boston or butter lettuce, torn into bite-size pieces
1 fennel bulb, halved lengthwise, cored, thinly sliced crosswise
4 hearts of palm, drained, rinsed, thinly sliced diagonally
3 scallions, thinly sliced diagonally
2 tomatoes, seeded, coarsely chopped
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 carrot, halved lengthwise, thinly sliced
1 small red onion, thinly sliced
1/3 cup pecan pieces
1/4 cup plus 2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon minced garlic
1/4 cup crumbled blue cheese
Method
In a large bowl, combine the romaine, endive, butter lettuce, fennel, hearts of palm,
scallions, tomatoes, bell peppers, carrot and red onion and refrigerate until chilled.
In a bowl, mix the oil, vinegar and garlic and season with salt and pepper. Add the
blue cheese and pecan pieces to the salad, toss with the dressing and serve.