White Salad
- Lemon Vinaigrette:
- 3/4 cup olive oil
- 1/4 cup lemon juice, fresh squeezed
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon white truffle oil (optional)
- Salad:
- 5 cups (8 ounce) frisee lettuce, rinsed
and dried
- 4 cups (14 ounce) fennel bulb, very thinly
sliced
- 3 cups (13 1/2 ounce) cucumber, peeled,
seeded, and thinly sliced
- 2 cups (7 ounce) celery, very thinly sliced
- 2 cups (11 ounce) California green seedless
grapes, halved
- 2 cups (8 ounce) button mushrooms, very
thinly sliced
- 1 cup (2 1/2 ounce) Parmesan cheese, shaved,
for garnish
- In a small bowl, whisk together vinaigrette
ingredients until well blended.
- In a large bowl, combine salad ingredients
and toss gently to mix.
- Drizzle vinaigrette over salad and toss
to coat.
- Plate salad and sprinkle top with Parmesan
cheese.
Makes 12 servings.
Tip: A mandoline slicer makes short work
of slicing the vegetables for this visually appealing, all-white
salad. If frisee lettuce is unavailable, substitute Bibb lettuce.
Calories 201; Protein 5g; Fat 16g; Calories
from Fat 71%; Carbohydrate 10g; Cholesterol 7mg; Fiber 2.2g;
Sodium 336mg.
Recipe provided courtesy of California Table Grape Commission.
