Ingredients
- 3 tablespoons extra-virgin olive oil plus additional for drizzling
- 1 tablespoon chopped fresh dill
- 1 tablespoon Sherry wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 6 green onions, trimmed
- 1 head of romaine lettuce, quartered lengthwise with some core still attached to each piece
- 1 large head of red leaf lettuce, quartered lengthwise with some core still attached to each piece
- 1 medium head of radicchio, quartered through core, with some core still attached to each piece
Description
Greens Go On The Barbecue Before Being Dressed With A Tangy Vinaigrette.
Bon Appetit Magazine
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