Ingredients:
Ingredients for Salad:
1 small head romaine lettuce, washed and dried
1 small head frisee, washed and dried
1 small head radicchio, washed and dried
1 medium cucumber, peeled and diced
3/4 cup grape tomatoes, halved
2 red radishes, sliced paper thin
3/4 cup canned hearts of palm, drained and cut into bite-sized pieces
1 1/2 cups corn kernels
3/4 cup thinly sliced scallions (about 6)
1/4 cup snipped fresh chives
1/4 cup pitted and sliced Kalamata olives
1 cup diced feta cheese (6 ounces)
Fine sea salt and freshly ground black pepper, to taste
Ingredients for Oregano Dressing:
3 tablespoons red wine vinegar
2 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
3 tablespoons extra-virgin olive oil
1 1/2 teaspoon dried oregano
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Preparation:
Making the Dressing:
In a medium bowl, whisk together the vinegar mayonnaise, and mustard. Whisking constantly, slowly drizzle in the olive oil until smooth and well blended. Stir in the oregano and salt and pepper.
Making the Salad:
Chop the lettuce, radicchio, and frisée into bite-sized pieces. Toss them together in a large bowl. Add two-thirds of the vinaigrette and salt and pepper.
Mix together the remaining vegetables, cheese, and herbs in the mixing bowl and toss with the remaining vinaigrette.
Spoon the mixture into the serving bowl and serve immediately.
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