For a dairy meal add goat cheese or blue cheese, as pictured
Super colorful and great flavors. I found this recipe from a book called The New Midwestern Table, by Amy Thielen the new food network chef.
½ clove garlic, finely grated
1 teaspoon tomato paste
1 teaspoon sweet paprika
1 teaspoon honey
2 tablespoons red wine vinegar
1 tablespoon lemon juice
6 tablespoons extra-virgin olive oil
1/8 teaspoon cayenne pepper
Kosher salt and pepper to taste
½ cup walnut halves, toasted
½ large head iceberg lettuce
1 small head radicchio
2 stalks celery, sliced
For the dressing: Combine garlic, tomoato paste, both paprikas, honey, vinegar, and lemon juice in a small bowl and stir to combine. Whisk in 6 tablespoons of the olive oil. Season with cayenne, ¼ teaspoon salt, and 1/8 teaspoon pepper. Set aside.
Tear the iceberg and radicchio into bite-sized pieces and place in a large bowl. Add celery and walnuts and toss to combine. Add dressing and toss and serve immediately.
Tip: Toss just before serving or pass dressing alongside the undressed salad. The lettuce wilts very quickly in this dressing.