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| General Category : Salads and Salad Dressings |
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| Food Group : Vegetables |
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| This crisp, colourful salad makes a nice foil for the rich casserole. |
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Ingredients
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Dressing: |
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2 cloves garlic, minced |
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1 tbsp (15 mL) each balsamic and white-wine vinegar |
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1 tsp (5 mL) crumbled dried rosemary |
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1/2 tsp (2 mL) salt |
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1/4 tsp (1 mL) pepper |
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1/3 cup (75 mL) olive oil |
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Salad: |
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10 cups (2.5 L) torn romaine lettuce |
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2 cups (500 mL) torn radicchio |
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2 cups (500 mL) packed Italian parsley leaves |
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1 small fennel bulb, trimmed and thinly sliced |
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1 small red onion, thinly sliced |
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Preparation
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Dressing:
Combine garlic, vinegars, rosemary, salt and pepper in a small jar. Gradually whisk in oil. (Can be made a day ahead, covered and refrigerated; before serving, bring to room temperature and shake well.)
Salad:
Place romaine and radicchio in a large salad bowl. Add parsley, fennel and onion. (Can be covered with a damp tea towel and refrigerated for up to 2 hours.) To serve, add dressing and toss well to coat.
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