Red-and-Green Salad


Yield:
4 servings
Level:
Easy

CATEGORIES
Directions

Boil 1/4 cup balsamic vinegar, 2 tablespoons brown sugar and the juice of 1 lemon in a saucepan until thickened, about 5 minutes. Whisk in 2/3 cup olive oil and season with salt and pepper. Combine torn frisee, romaine lettuce and red endive in a large bowl. Add sliced red onion, scallions, parsley and candied walnuts. Toss with the dressing.

Photograph by Anna Williams

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Help Around the Kitchen