Bitter green salad with currant dressing

Cooking Salads Bitter green salad with currant dressing

This salad makes a delicious side, and it can also be made into a hearty main. Just add chopped marinated artichokes and orange segments, and top with shredded parmesan.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine the oil, vinegar and currants in a small bowl. Season. Set aside for 15 minutes to macerate.
  2. Place the lettuces and fennel in a large bowl. Drizzle with the dressing. Toss to combine. Serve immediately

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2 tbsp extra virgin olive oil
1 1/2 tbsp white balsamic vinegar
1 tbsp currants
1 red oakleaf lettuce, leaves separated
1/2 raddichio lettuce, leaves separated
1/2 baby fennel bulb, thinly sliced

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Easy
Serves
people
Method
Baking
Category
Salads
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