Recipe courtesy of Robert Irvine
Episode: Circus Juggling
Print
Total:
20 min
Prep:
20 min
Yield:
12 servings
Level:
Easy

Ingredients

Red wine vinaigrette:
  • 1/4 cup red wine vinegar
  • 1 shallot, quartered
  • 2 teaspoons chopped chives
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup canola oil
Salad:
  • 1 head iceberg lettuce, center core banged out, spines removed from leaves, torn into bite sized pieces, and rinsed well and dried in a salad spinner
  • 3 cups spring greens, spines removed from leaves, torn into bite sized pieces, soaked in salt water to remove grits, rinsed well and dried in a salad spinner
  • 3 cups baby organic spinach, (about 1/2 pound), spines removed from leaves, torn into bite sized pieces, soaked in salt water to remove grits, rinsed well and dried in a salad spinner
  • 1 medium red onion, diced
  • 1 pound fresh cranberries

Directions

Through the feed opening of a running blender add, 1 at a time, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream to allow to emulsify. Taste and adjust seasoning with salt and pepper. Serve over salad greens and vegetables.

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