Ingredients
The following ingredients have 4 Servings
- 4 cups baby arugula
- 2 cups baby kale
- 1 romaine heart (torn into bite-sized pieces)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon white wine vinegar
- ¼ cup minced scallions
- 1 tablespoon spicy brown mustard
- Kosher salt and freshly ground pepper (to taste)
- 2 heads butter lettuce (torn into bite-sized pieces)
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons fresh lemon juice
- 4 tablespoons extra virgin olive oil
- 1 tablespoon minced shallots
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground pepper (to taste)
- 1 head heart of romaine lettuce
- 4 cups baby arugula
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 2 tablespoons minced fresh tarragon leaves
- 2 tablespoons minced shallots
- 1 teaspoon Dijon mustard
Instruction
- In a large bowl toss together the arugula and kale. In a small container or bowl combine the olive oil, red wine vinegar, white wine vinegar, scallions, mustard, salt and pepper. Stir or shake to blend well. Drizzle the dressing over the greens to toss to coat well.
- Place the butter lettuce in a large bowl. In a small container or bowl, combine the rice vinegar, lemon juice, olive oil, shallots, mustard and salt and pepper. Pour the vinaigrette over the lettuce and toss to combine.
- Slice the romaine crosswise into thin strip and place in a large bowl. Add the arugula. In a small container combine the olive oil, orange juice, lemon juice, tarragon, shallots, Dijon mustard and salt and pepper.
