Make Ahead

Spinach Salad with Bitter Herbs and Raspberry Vinaigrette

July  3, 2011
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  • Serves 8-12
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

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