Italian leaf salad
15 min
A wonderful variety of salad leaves are tossed together with spring onions, peppers and cherry tomatoes in a grapeseed oil and basil vinaigrette. Enjoy as a side salad.
Robyn Webb
1 person made this
Ingredients
Serves: 6
- 110g romaine lettuce, torn, washed and dried
- 50g torn escarole
- 50g radicchio
- 55g red leaf lettuce
- 4 tablespoons chopped spring onions
- 1/2 red pepper, sliced into rings
- 1/2 green pepper, sliced in rings
- 12 cherry tomatoes
- 4 tablespoons grapeseed oil
- 2 tablespoons chopped fresh basil
- 4 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- salt and pepper to taste
Method
Prep:15min ›
Ready in:15min
- In a large bowl, combine the romaine, escarole, radicchio, red-leaf, spring onions, red pepper, green pepper and cherry tomatoes.
- Whisk together the grapeseed oil, basil, vinegar, lemon juice and salt and pepper. Pour over salad, toss and serve immediately.
Ingredients
If you can't find escarole, substitute in chicory instead.
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