Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

The salad greens' bitter edge complements the earthy, sweet taste of the lasagna in this satisfying vegetarian dinner. (Serves 10)
Parmesan and Root Vegetable Lasagna
Winter greens salad*

Garlic bread

March 10, 2010

* Combine 6 cups torn Boston lettuce, 2 cups torn radicchio, and 2 cups thinly sliced endive in a large bowl. Combine 1 1/2 tablespoons red wine vinegar, 1/2 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon Dijon mustard, and 1/4 teaspoon freshly ground black pepper in a medium bowl, stirring with a whisk. Gradually add 1/4 cup extravirgin olive oil, stirring with a whisk. Drizzle vinaigrette over salad; toss gently to coat.

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