Mixed green salad with lemon vinaigrette

10 servings

Ingredients

Quantity Ingredient
2 Shallots; finely chopped
2 tablespoons Fresh Lemon Juice
1 tablespoon Dijon Mustard
1 tablespoon White Wine Vinegar
1 teaspoon Lemon Peel; grated
¾ cup Olive Oil
Salt
Pepper
2 Heads Boston Lettuce; torn into bite-sized pieces
1 Head Radicchio; torn into bite-sized pieces
1 bunch Watercress; stems trimmed
1 bunch Arugula
1 Cucumber; peeled and thinly sliced
2 Celery Stalks; thinly sliced
⅔ cup Parmesan Cheese; grated

Directions

Whisk first 5 ingredients in a small bowl. Gradually whisk in oil.

Season with salt and pepper. Combine all remaining ingredients except cheese in a large bowl. Add enough dressing to season to taste and toss well. Sprinkle with cheese and toss gently. Divide among plates and serve.

Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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