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Spring Salad with Tangy Vinaigrette

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    The dressing for this easy-to-assemble salad can be made up to three days in advance.
    Everyday Food, March 2008
    • Prep Time 10 minutes
    • Total Time 15 minutes
    • Yield Serves 8
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    Ingredients

    • 1/4 cup olive oil
    • 1 teaspoon finely grated lemon zest and 3 tablespoons fresh lemon juice (from 1 lemon)
    • 1 tablespoon white-wine vinegar
    • 1 teaspoon sugar
    • Coarse salt and ground pepper
    • 2 heads Boston lettuce, cored and torn into bite-size pieces
    • 1 head radicchio, cored and torn into bite-size pieces
    • 4 scallions, thinly sliced
    • 1 pint grape tomatoes, halved

    Directions

    1. Make vinaigrette: In a small bowl, whisk together oil, lemon zest and juice, vinegar, and sugar; season with salt and pepper. (To store, refrigerate up to 3 days.)

    2. When ready to serve salad, place lettuce, radicchio, scallions, and tomatoes in a large bowl; add vinaigrette, and toss to combine. Serve immediately.

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