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Issue Date: February 2008

Torn Greens Salad with Simple Vinaigrette

Serves 2


1/2 head Boston or Butter lettuce, torn into cubes
1/2 head leaf lettuce, torn roughly
1 head frisee lettuce, torn roughly
1 bunch fresh basil, torn
1/2 cup julienne raw carrots or parsnips
2 radishes, sliced
1/2 cup grape tomatoes, halved
1/2 cup shaved Reggiano Parmesan cheese
1 cup fresh bread cut into cubes and pan toasted with butter
1/2 cup simple vinaigrette
Salt and pepper


Toss all ingredients briefly, just prior to serving on plates.

Simple Vinaigrette


1/4 cup red wine vinegar
3/4 cup extra virgin olive oil
1/2 tablespoon dried oregano
1/2 tablespoon granulated garlic
1/2 tablespoon salt
1/8 tablespoon ground black pepper
1/2 tablespoon chopped fresh thyme

Chef’s note: “This is my favorite salad to eat in the entire world, except for maybe tomatoes in the summertime. The simplicity of greens that are literally torn and tossed just prior to consuming is the essence of fresh, and awakens the palate for the rest of the meal.”

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