Recipe - Red-Leaf Lettuce Radish And Pine Nut Salad

5 teaspoon Redwine vinegar
6 tablespoon Olive oil
8 cup Shredded redleaf lettuce
plus 18 whole; (about 2
heads
; leaves for lining the
plates, total), rinsed and
; spun dry
1 cup Julienne strips of radish
1/3 cup Pine nuts; toasted lightly

In a large bowl whisk together the vinegar and salt and pepper to taste,
add the oil, whisking, and whisk the dressing until it is emulsified. Add
the shredded lettuce, the radish, and the pine nuts and toss the salad
well. Line each of 6 plates with 3 whole lettuce leaves and divide the
salad among the plates.

Serves 6.

Gourmet June 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.