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.
R
Robyn Webb
6 people 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.