Baby Lettuce and Herb Salad with Shallot Vinaigrette
Ingredients
- 2 pounds baby red beets or medium red beets
- 1/2 cup aged red wine vinegar
- 2 medium shallots, finely chopped
- Salt and freshly ground pepper
- 1/2 cup canola or grapeseed oil
- 1/2 cup extra-virgin olive oil
- 1 pound mixed baby salad greens
- 4 cups flat-leaf parsley leaves
- 2 cups basil leaves
- 1 cup tarragon leaves
- 1 pint cherry tomatoes, halved
- 2 bunches radishes, thinly sliced
Instructions
Baby Lettuce and Herb Salad with Shallot Vinaigrette serves 12 original recipe by Food & Wine.
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