Three-Lettuce SaladLight and wonderful balance of flavors in the three lettuces. Especially nice eaten after a rich main course, as the French do. 1 head | Hollandia Produce Living Butter Lettuce | 2 | Endive | 1 | Small head radicchio | | Tear butter lettuce and radicchio into bite-size pieces. Slice endive thinly. Put lettuces into bowl. | | Vinaigrette | 2 Tablespoons | Olive oil | 2 Tablespoons | Canola oil | 2 Tablespoons | Raspberry vinegar | 1 | Small shallot, minced | 1 teaspoon | Dijon mustard | 2 teaspoons | Whipping cream | To taste | Salt and freshly ground pepper | ¼ cup | Pine nuts | | Toast pine nuts in 350 degree oven for 5 minutes or until lightly browned.
Mix all vinaigrette ingredients with whisk or blender until well combined.
Starting with 1/4 cup and adding as needed, pour vinaigrette over lettuces and toss. | |