With its creamy oregano dressing, this is a good salad any season of the year. It is substantial enough to serve for a light supper or luncheon with grilled chicken or shrimp. Experiment with other ingredients in this salad using whatever is in season, such as celery or red bell pepper. For example, you can substitute watercress or arugula for the lettuces and use Manchego cheese instead of the feta.
Bistro Laurent Tourondel by Laurent Tourondel and Michele Scicolone/Wiley, 2008.
|3 tablespoons red wine vinegar (for Oregano Dressing)||1 small red onion, halved and thinly sliced|
|2 tablespoons mayonnaise (for Oregano Dressing)||1 medium cucumber, peeled and diced|
|1 1/2 teaspoons Dijon mustard (for Oregano Dressing)||1 1/2 cups corn kernels|
|3 tablespoons extra-virgin olive oil (for Oregano Dressing)||3/4 cup grape tomatoes, halved|
|1 1/2 teaspoon dried oregano (for Oregano Dressing)||3/4 cup thinly sliced scallions (about 6)|
|Fine sea salt and freshly ground black pepper, to taste||3/4 cup canned hearts of palm, drained and cut into bite-sized pieces|
|1 small head iceberg lettuce, washed and dried||1/4 cup snipped fresh chives|
|1 small head radicchio, washed and dried||1/4 cup pitted and sliced Kalamata olives|
|1 small head frisee, washed and dried||1 1/2 teaspoons dried oregano|
|2 red radishes, sliced paper thin||1 1/2 Tablespoons grapeseed oil|
|1 cup diced feta cheese (6 ounces)|
MAKE THE DRESSING: In a medium bowl, whisk together the vinegar, mayonnaise and mustard. Whisking constantly, slowly drizzle in the olive and grapeseed oils until smooth and well blended. Stir in the oregano and salt and pepper.
DRESS THE LETTUCES: Chop the lettuce, radicchio, and frisée into bite-sized pieces. Toss them together in a large bowl. Add two-thirds of the vinaigrette and salt and pepper.
MIX THE REMAINING INGREDIENTS: Place the remaining vegetables, cheese, and herbs in the mixing bowl and toss with the remaining vinaigrette. Spoon the mixture into the serving bowls.
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