Fire and Iceberg Salad
For a dairy meal add goat cheese or blue cheese, as pictured Super colorful and great flavors. I found this recipe from a book called The New Midwestern Table, by Amy Thielen the new food network chef.
Recipe type: Salad
Ingredients
- ½ clove garlic, finely grated
- 1 teaspoon tomato paste
- 1 teaspoon sweet paprika
- 1 teaspoon honey
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 6 tablespoons extra-virgin olive oil
- ⅛ teaspoon cayenne pepper
- Kosher salt and pepper to taste
- ½ cup walnut halves, toasted
- ½ large head iceberg lettuce
- 1 small head radicchio
- 2 stalks celery, sliced
Instructions
- For the dressing: Combine garlic, tomato paste, both paprikas, honey, vinegar, and lemon juice in a small bowl and stir to combine. Whisk in 6 tablespoons of the olive oil. Season with cayenne, ¼ teaspoon salt, and ⅛ teaspoon pepper. Set aside.
- Tear the iceberg and radicchio into bite-sized pieces and place in a large bowl. Add celery and walnuts and toss to combine. Add dressing and toss and serve immediately.
- Tip: Toss just before serving or pass dressing alongside the undressed salad. The lettuce wilts very quickly in this dressing.
