• 11 Ratings

The lemony white wine vinaigrette adds a refreshing, punchy flavor to the baby lettuces, beans, cherry tomatoes, and carrots.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put carrots into a small bowl, and cover with cold water; let stand 10 minutes. Drain well. Set aside.

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  • Whisk together lemon juice, vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Gradually whisk in oil until emulsified; set aside. Toss lettuces, arugula, and endive in a large bowl; cover with a damp towel, and refrigerate until ready to use.

  • Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add 1 tablespoon salt. Add beans, and cook until tender, about 2 minutes. Using a slotted spoon, transfer to ice-water bath to stop cooking. Drain well.

  • Add beans, carrots, and tomatoes to lettuces; toss to combine. Add 6 tablespoons dressing, and toss. Add more dressing to taste. Serve immediately.

Cook's Notes

You can use any variety of tender baby lettuce for this salad.

Variations

You can use any variety of tender baby lettuce for this salad.

Reviews

11 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 5