Name: Red Salad with Champagne Vinaigrette
Cook time: 20 min
Total time: 20 min
Yield: Makes 8 to 10 servings
Ingredients: 2 tablespoons Champagne vinegar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup plus 1 tablespoon mild olive oil (preferably French); 8 cups loosely packed mixed young red lettuces such as red leaf, lolla rossa, red oak, and red romaine, torn into bite-size pieces if large; 4 cups loosely packed mixed young red greens such as red endive, baby kale and chard, radicchio di Treviso, and red mustard, torn into bite-size pieces if large

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Red Salad with Champagne VinaigretteJohn Kernick

We were surprised at how many different varieties of gorgeous red lettuces and red greens we were able to find to create this visually stunning salad. Tossed with a simple vinaigrette, it is a lovely counterpoint to the richness of the meat and potatoes.

Cooks' note:

Lettuces and greens can be washed and dried 1 day ahead and chilled in sealed plastic bags lined with paper towels.

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