Author Notes
A refreshing summer salad with a wide range of flavors, from the raw bitterness of endive to the succulent sweetness of raspberries.
We used this recipe in our book "Cooking with the Bible: Recipes for Biblical Meals." —Anthony Chiffolo
Ingredients
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1 packet
fresh spinach
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2
endive, leaves only
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1
head of Boston lettuce
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1
head of red cabbage, shredded
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1 bunch
arugula
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1 bunch
radicchio
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1 handful
watercress, chopped
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1/2 cup
fresh basil
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1/4 cup
fresh oregano
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4
eggs, hard-boiled
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1 pint
raspberries
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2 cups
vinaigrette
Directions
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Wash all the greens and toss into a large salad bowl. Crumble the hard-boiled eggs over the salad, and garnish with raspberries.
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Prepare vinaigrette with walnut oil, vinegar, pepper, salt, mustard, and crushed raspberries. Stir well. Pour over salad just before serving.
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