Red and green salad with champagne vinaigrette
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Radishes, red lettuce and pale lettuce combine to form a true feast for the eyes and the stomach.
1 head red lettuce, such as red coral
1 heart pale lettuce, such as cos or butter
4 small eggs, hard–boiled
4 large radishes, thinly sliced
1 tablespoon mayonnaise
1 tablespoon red or black caviar (optional)
watercress sprigs, for garnish
3 tablespoons olive oil
2 tablespoons champagne vinegar
1 tablespoon Dijon mustard
pinch of sugar
salt and freshly ground black pepper
- Tear or chop both lettuces into small pieces. Arrange on a serving platter.
- To make champagne vinaigrette: whisk oil, vinegar and mustard until combined. Add sugar and salt and pepper to taste. Drizzle vinaigrette over salad greens. Add radishes. Toss to combine.
- Peel eggs and cut in half. Place a little mayonnaise on each egg half. Top with caviar, if using. Place egg halves on top of salad greens. Garnish with watercress.
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