Radicchio, curly endive, butter lettuce and arugula are perfectly blended in this simple salad and tossed with a lemony dressing. Chef Hearon suggests uncorking a crisp Ligurian white wine or a California Charbono.
Recipe information
Yield
Serves 4
Ingredients
9 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons chopped shallots
1 teaspoon grated lemon peel
2 cups finely chopped radicchio
2 cups finely chopped curly endive
2 cups finely chopped butter lettuce
1 cup finely chopped arugula
1/3 cup crumbled blue cheese
Preparation
Step 1
Whisk first 4 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper.
Step 2
Place remaining ingredients in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper.
