Red and green salad with champagne vinaigrette
20 minutes
Radishes, red lettuce and pale lettuce combine to form a true feast for the eyes and the stomach.
Lynn Lewis
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Ingredients
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
Directions
Preparation:20min ›
Ready in:20min
- 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.
