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Mixed Green Salad with Arugula & Lemon Vinaigrette

  • 2 shallots, finely chopped

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon white wine vinegar
  • 1 teaspoon grated lemon zest
  • 3/4 cup olive oil
  • Salt and freshly milled pepper to taste
  • 2 heads Boston lettuce, torn by hand into bite-sized pieces
  • 1 small head radicchio, torn by hand into bite-sized pieces
  • 2 small bunches arugula, torn by hand into bite-sized pieces
  • 1 cucumber, peeled and thinly sliced
  • 2/3 cup Parmesan cheese, grated (optional)
 

Method

Whisk first 5 ingredients in a small bowl. Gradually whisk in oil. Season to taste with salt and pepper.

Combine all remaining ingredients except cucumbers and cheese in a large bowl. Reserving a teaspoon of the dressing, add enough dressing to coat each leaf and toss well.  Sprinkle with cheese, if using, and toss gently. Divide among plates.

Toss cucumbers in the remaining teaspoon of dressing and arrange around edges of the salad plates. 

Serves: 6 - 8

Contributor: Pat Ciesla

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