I have been making this salad for Christmas for many years. Our meal wouldn't be complete without it. The reds and greens from the lettuce leaves and the vinaigrette make it a festive dish to serve. As summer tomatoes are no longer available, the vinaigrette is made with sun-dried tomatoes, making it a seasonal salad as well.
I have listed amounts for the salad greens, but feel free to use as much or as little as you like. The vinaigrette makes about 1 cup. Oh, as you read through the ingredients you'll see-- anchovy? Yes. It offers a salty note, nothing fishy. The bonus-- this dressing can be made days in advance (I did so this past Sunday). In fact, I think the flavors improve with a little age. Get ahead in your holiday prep and make some today!
Christmas Salad with Red and Green Vinaigrette
For the Vinaigrette
2 sun-dried tomatoes packed in oil, chopped (about 2 Tablespoons)
1 Tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon anchovy paste or 2 medium anchovies, rinsed well and chopped
1 medium garlic clove, peeled and chopped
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup white wine vinegar
1 Tablespoon balsamic vinegar
2 teaspoons grainy Dijon mustard
1/2 cup extra-virgin olive oil
For the Salad
1 medium shallot, minced
4 heads Bibb lettuce, washed and torn into pieces
1 large head of Radicchio, washed and torn into pieces
1 5-ounce container of Mesclun mix, washed
In the bowl of a food processor, combine all the ingredients for the vinaigrette and process to combine until well blended. Use immediatley or transfer mixture to an airtight container and refrigerate until ready to use. (Vinaigrette can be made days in advance. Bring to room temperature before using.)
In a large bowl, combine the shallots and greens. Add the vinaigrette and toss to combine; serve immediately. Enjoy!
Source: Adapted from The Best of Food & Wine: Holiday Collection