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Gallery Mixed Lettuces with Creamy Vinaigrette Recipe Summary Servings: 4

Ingredients Ingredient Checklist 2 cups red-leaf lettuce (about 1/3 head), leaves torn 3 cups romaine lettuce (about 1/3 head), leaves torn 3 cups frisee or chicory (1 small head), leaves torn 16 thin asparagus stalks, blanched, cut diagonally into 1 1/2-inch pieces 1/3 cup oil-cured black olives, pitted and cut in half 2 teaspoons raspberry vinegar or red-wine vinegar Salt and freshly ground pepper, to taste 1 1/2 tablespoons sour cream 2 tablespoons olive oil

Gallery Mixed Lettuces with Creamy Vinaigrette

Recipe Summary Servings: 4

Mixed Lettuces with Creamy Vinaigrette     

Mixed Lettuces with Creamy Vinaigrette

Mixed Lettuces with Creamy Vinaigrette

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 2 cups red-leaf lettuce (about 1/3 head), leaves torn 3 cups romaine lettuce (about 1/3 head), leaves torn 3 cups frisee or chicory (1 small head), leaves torn 16 thin asparagus stalks, blanched, cut diagonally into 1 1/2-inch pieces 1/3 cup oil-cured black olives, pitted and cut in half 2 teaspoons raspberry vinegar or red-wine vinegar Salt and freshly ground pepper, to taste 1 1/2 tablespoons sour cream 2 tablespoons olive oil

Directions

In a large salad bowl, toss together the red leaf, romaine, frisee, asparagus, and black olives.

In a medium bowl, whisk together vinegar, salt and pepper, and sour cream. Slowly whisk in the olive oil until completely combined. Pour vinaigrette over the salad, toss to coat, and serve immediately.

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All Reviews for Mixed Lettuces with Creamy Vinaigrette

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Mixed Lettuces with Creamy Vinaigrette

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest