1/3 cup chicken or vegetable broth
1/4 cup red wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/2 teaspoon dried Italian seasoning
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
Combine the dressing ingredients, stirring with a whisk. Set aside.
4 cups finely chopped romaine lettuce
2 cups finely chopped iceberg lettuce
1/2 cup finely chopped radicchio
1/2 cup thinly sliced Belgian endive (about 1 small head)
1 1/2 cups finely chopped English cucumber
1/2 cup finely chopped celery
1 cup finely shredded carrot
1 3/4 cups finely chopped red bell pepper
1 cup diced seeded plum tomato (about 4 tomatoes)
1 cup finely chopped red onion
1/2 cup thinly sliced green onions
1/8 cup cooked bacon chopped (optional)
1 tablespoon chopped fresh flat-leaf parsley (optional)
Combine the dressing ingredients, stirring with a whisk.
To prepare the salad, arrange the romaine in the bottom of a 2-quart glass bowl or trifle dish; top with iceberg.
Layer radicchio, endive, cucumber, celery, carrot, bell pepper, tomato, red onion, and green onions evenly over lettuces.
Drizzle with dressing.
Cover and chill 4 hours or overnight.
Add green onions; top with bacon.
Garnish with parsley, if desired.