Italian leaf salad

Italian leaf salad


1 person made this

About this recipe: 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

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

Prep:15min  ›  Ready in:15min 

  1. In a large bowl, combine the romaine, escarole, radicchio, red-leaf, spring onions, red pepper, green pepper and cherry tomatoes.
  2. Whisk together the grapeseed oil, basil, vinegar, lemon juice and salt and pepper. Pour over salad, toss and serve immediately.


If you can't find escarole, substitute in chicory instead.

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