Tricolore Salad with Capers, Walnuts, Orange Supremes, and Lemon Shallot Vinaigrette

I love making salads in the springtime. To me, the ideal salad is a combination of fresh lettuce with some fresh fruit, crunchy nuts, and something briny. In this case, that’s capers. Doused in tangy, lemony dressing, this salad is perfect for one or a crowd.

Here are the ingredients:

  • Mache lettuce
  • Radicchio
  • Endive
  • Walnuts
  • Capers
  • Orange supremes

It is tricolore because of the three kinds of lettuces. Usually, a tricolore salad calls for arugula, so if you love it or have it on hand, use it in place of the mache. Chop up a handful of walnuts, drain some capers, and supreme an orange by cutting out the individual slices from in between their membranes. Toss everything together in a big bowl. The dressing recipe makes about 1/2 cup so use as much as you like, and if you are making a really big salad, double it.

Lemon Shallot Vinaigrette

Course Salad
Servings 4 servings

Ingredients

  • 1 small shallot
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons white wine vinegar
  • 1/4 cup good olive oil
  • 1 teaspoon grainy mustard
  • 1/2 teaspoon maple syrup
  • Salt, a pinch or two

Instructions

  1. Finely dice the shallot. Add to a jar or salad dressing bottle. Add the lemon juice and vinegar, covering the shallots. Let sit to macerate for 15 minutes.

  2. Add the olive oil, mustard, and salt. Shake to combine. Use immediately or store covered until ready to use. Shake before pouring over a salad.

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