2 tablespoonscapers, drained, rinsed, and finely chopped
2 tablespoons finely chopped fresh Italian parsley leaves
2 tablespoonswhite wine vinegar
1 teaspoon granulated sugar
1/4 cup extra-virgin olive oil
1 small headradicchio (about 8 ounces), torn into bite-size pieces, washed, and dried
1 small buncharugula (about 4 ounces), torn into bite-size pieces, washed, and dried
2 small headsendive (about 6 ounces), torn into bite-size pieces, washed, and dried
Makes:4 to 6 servings
This simple side salad is a great way to balance heavier comfort dishes such as our Pot Roast with Porcini and Beer or Braised Lamb Shanks. But don’t underestimate the deliciousness of eating it on its own with a nice hunk of bread and a couple of slices of hard cheese (perhaps aged Parmesan).
What to buy: If making this dish for Passover, use kosher white wine vinegar (or kosher lemon juice) and kosher vegetable oil.
Game plan: You can wash the greens for the salad up to 4 days ahead and keep them wrapped in damp paper towels in the vegetable drawer of the refrigerator. The vinaigrette can also be made up to 4 days in advance; just toss it with the salad at the last minute.