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Date Night Romance

 

 

Salad of Baby Spinach and
    Radicchio with Sherry
    Vinaigrette

            (Serves 4)

 

 

Ingredients

 

2/3 cup walnut oil
1/3 cup sherry vinegar
1/2 teaspoon Creole seasoning
6 cups lightly packed baby spinach leaves, washed
6 radicchio leaves, cut into julienne strips





 

 

Preparation

 

For the vinaigrette: In a small bowl, mix the walnut oil, sherry vinegar and Creole seasoning.

In a large bowl, toss together the spinach and radicchio with just enough vinaigrette to coat lightly.

Serve.

 

 





Recipes from B. SMITH’S RITUALS AND CELEBRATIONS by Barbara Smith, copyright © 1999 by Barbara Smith.
Used by permission of Random House, Inc. For on line information about other Random House, Inc books and
authors, see the Internet Web Site at http://www.randomhouse.com.