Using three types of lettuce lends a variety of textures and flavors to this simple salad.
1/4 cup water
3 tablespoons fresh lemon juice
1/2 teaspoon cornstarch
1 tablespoon honey
1/2 teaspoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) grated fresh Parmesan cheese
4 cups torn curly leaf lettuce
4 cups torn romaine lettuce
3 cups trimmed arugula
1/2 cup thinly sliced red onion
How to Make It
To prepare the vinaigrette, combine water, juice, and cornstarch in a small saucepan, stirring with a whisk. Bring to a boil over medium-high heat; cook 1 minute, stirring frequently. Remove from heat. Stir in honey, vinegar, salt, and pepper. Place in a blender or food processor. Add cheese, and process until well blended. Cool to room temperature.
To prepare salad, combine lettuces and onion in a large bowl. Drizzle with vinaigrette, tossing gently to combine. Serve immediately.