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1/1 Photo of Fire-And-Iceberg Salad
At my child’s preschool they sometimes serve miniature piles of torn iceberg lettuce tossed with French dressing. I can understand why: The crunch is fun and the dressing candy-sweet. When made at home, where you can control the sugar and add some heat and smoked paprika, French dressing is a more interesting concoction. I like it spicy, because I find that a little chile fire goes a long way toward igniting the cold crisp heart of the iceberg. Torn radicchio—raging pink—adds color and maturity. Original recipe from Amy Thielen's The New Midwestern Table: http://bit.ly/15BfWIf
Units: US | Metric
Serving Size: 1 (69 g)
Servings Per Recipe: 6
The following items or measurements are not included: