Three-vinegar salad

Every extravaganza can use an easy, fast-fix palate-cleanser.  This wasn’t superlative, but it did pair nicely with roast chicken and goat cheese mashed potatoes.

Mixed salad with three vinegars

Adapted from Food & Wine’s 2001 Cookbook

Ingredients:

2 teaspoons Dijon mustard

2 teaspoons red wine vinegar

1 teaspoon balsamic vinegar

1 teaspoon raspberry vinegar

3 tablespoons olive oil

1 head Boston lettuce

½ a medium size radicchio

¼ cup shaved Parmesan

Method:

Mix mustard and vinegars in a serving bowl. Whisk in olive oil. Season to taste with salt and pepper. Tear lettuce into bite size pieces and add to bowl. Thinly slice radicchio and add to bowl. Toss with dressing. Top with Parmesan.

Rating:

Not as much of a wower as I might have expected given the ingredients. It was just fine. The two tones of leaves make it somewhat pretty. Maybe some chopped shallots would kick it up a notch.