Salad of Bitter Greens

Name: Salad of Bitter Greens
Ingredients: 1 large Romaine lettuce; 1 bunch arugula; 1 head frisee; 1 bunch watercress; 1 small radicchio; 1 small purple onion (sliced, optional); mild greens (oakleaf lettuce, Bibb, iceberg, etc., optional); shredded carrots or halved cherry tomatoes (optional); Favorite Dressing

Ronnie Fein • Mar 14, 2012 (Updated: Aug 20, 2019)Comment Jump to Recipe

Salad of Bitter Greens

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Servings

Ingredients

1 large Romaine lettuce
1 bunch arugula
1 head frisee
1 bunch watercress
1 small radicchio
1 small purple onion sliced, optional
mild greens oakleaf lettuce, Bibb, iceberg, etc., optional
shredded carrots or halved cherry tomatoes optional
Favorite Dressing

Instructions

Wash the lettuce, arugula, frisee, watercress and radicchio thoroughly and let them dry (or dry with paper towels. Tear the greens and place them into a bowl. Add the onion, mild greens, carrots and tomatoes if desired. Toss to distribute the ingredients evenly. Just before serving, prepare one of the dressings and pour as much as desired over the greens. Toss, let rest for 5-10 minutes and serve. Makes about 10 servings
Try it with my Lemon Vinaigrette, Avocado Dressing, Mayonnaise Herb Vinaigrette or Balsamic Vinaigrette.

Category: Recipes

Holidays: Passover

Diets: Gluten FreeHealthyPareveVegan

About Ronnie Fein

Ronnie Fein gave up a fast-track, high-pay job as an associate at a major Wall
Street law firm to become a freelance food and lifestyle writer. She never looked
back, no regrets. Over the years she has written for the food sections of daily
newspapers including Newsday, The Connecticut Post, Stamford Advocate and
Greenwich Time, and for numerous publications including the New Jewish Voice,
Connecticut Bride, Connecticut Magazine, Jewish Woman Magazine, Westport
and Greenwich Magazines, Consumer’s Digest, New Canaan Advertiser and
others. She writes for on-line sites including The Jewish Week and JoyofKosher.
She has her own food blog, called Kitchen Vignettes, at www.ronniefein.com and
has been a guest blogger at Kveller.com, Koshereye.com,
ThisAmericanBite.com, KosherLikeMe.com, BeyondBubbe.com and
Culinate.com.
Ronnie is the author of four cookbooks: The Complete Idiot’s Guide to Cooking
Basics, The Complete Idiot’s Guide to American Cooking, Hip Kosher, and The
Modern Kosher Kitchen. She was also a contributing editor to The New Cook’s
Catalogue, the 25th anniversary edition of the James Beard original.
Ronnie gives cooking demonstrations for large groups and operates the Ronnie
Fein School of Creative Cooking in Stamford, Connecticut, where she lives with
her husband. She has two married daughters and five grandchildren.