6 cups packed torn red leaf lettuce (about 1 head)
2 cups packed torn Boston lettuce (about 1 small head)
1 purple onion, cut into thin vertical slices
3 tablespoons raspberry or red wine vinegar
1 tablespoon water
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
How to Make It
Rub cut side of garlic on side of salad bowl; discard garlic. Trim ends from endive, and remove any wilted or discolored outer leaves; separate leaves. Add endive leaves, lettuces, and onion to bowl; toss gently.
Combine the next 5 ingredients in a small bowl, and stir with a wire whisk until well blended. Pour over salad, and toss gently.