Red and green salad with champagne vinaigrette

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.

Lynn Lewis

Serves: 4 

  • 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
  • Champagne vinaigrette
  • 3 tablespoons olive oil
  • 2 tablespoons champagne vinegar
  • 1 tablespoon Dijon mustard
  • pinch of sugar
  • salt and freshly ground black pepper

Preparation:20min  ›  Ready in:20min 

  1. Tear or chop both lettuces into small pieces. Arrange on a serving platter.
  2. 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.
  3. 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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