White Salad

An elegant, visually appealing salad featuring frisée lettuce, fresh fennel, cucumber, button mushrooms and seedless green grapes dressed in a fresh lemon vinaigrette.

Recipe Ingredients:

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) frisée 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

Cooking Directions:

1. In a small bowl, whisk together vinaigrette ingredients until well blended.
2. In a large bowl, combine salad ingredients and toss gently to mix.
3. Drizzle vinaigrette over salad and toss to coat.
4. Plate salad and sprinkle top with Parmesan cheese.

Makes 12 servings.

Tips:

• A mandoline slicer makes short work of slicing the vegetables.
• If frisée lettuce is unavailable, substitute Bibb lettuce.

Recipe and photograph courtesy of California Table Grape Commission.