½ headiceberg lettuce1 headradicchio2 cups (firmly packed)watercress sprigs½ cup (firmly packed)mint (about 1 bunch)Balsamic dressing75 mlextra-virgin olive oil2small golden shallots, finely diced25 mlbalsamic vinegarJuiceof ½ lemonPinchof caster sugar
For balsamic dressing, mix ingredients in a bowl, season to taste and set aside for flavours to develop (30 minutes).
Cut iceberg into large strips and radicchio into thin strips and transfer to a large bowl. Add watercress and mint, season to taste, add 80ml balsamic dressing, toss lightly to combine and serve immediately with extra dressing to the side.
This recipe is from the November 2010 issue of Australian Gourmet Traveller.