A salad simple enough for any day of the week but elegant enough for a dinner party. I love the juxtaposition of the radicchio and butter lettuce in terms of flavor, color and texture. Opposites that really do belong together. A sprinkle of walnuts adds a delightful crunch. The accompanying balsamic vinaigrette has become my everyday go to dressing and is great on most any greens.
Based on the recipe in The Mediterranean Vegan Kitchen by Donna Klein
Equal portions of radicchio and butter lettuce, torn into bite size pieces
A small handful of walnuts, toasted and coarsely chopped
Dressing: for about 6 total cups of greens
2 T extra-virgin olive oil
2 T orange juice
1 T balsamic vinegar
1 t Dijon mustard
To make the salad ahead of time whisk together the ingredients for the dressing in a salad bowl, place the greens on top and sprinkle with the toasted walnuts. Toss salad just before serving.