Spinach Salad with Bitter Herbs and Raspberry Vinaigrette

By Anthony Chiffolo • July 3, 2011 • 0 Comments

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Author Notes: A refreshing summer salad with a wide range of flavors, from the raw bitterness of endive to the succulent sweetness of raspberries.

We used this recipe in our book "Cooking with the Bible: Recipes for Biblical Meals." - Anthony Chiffolo

Serves 8-12

1 packet fresh spinach
2 endive, leaves only
1 head of Boston lettuce
1 head of red cabbage, shredded
1 bunch arugula
1 bunch radicchio
1 handful watercress, chopped
1/2 cup fresh basil
1/4 cup fresh oregano
4 eggs, hard-boiled
1 pint raspberries
2 cups vinaigrette

Wash all the greens and toss into a large salad bowl. Crumble the hard-boiled eggs over the salad, and garnish with raspberries.
Prepare vinaigrette with walnut oil, vinegar, pepper, salt, mustard, and crushed raspberries. Stir well. Pour over salad just before serving.