Appears in Cook's Illustrated March/April 2019
It starts with skipping packaged greens and returning to the classic way of making salad—using crisp, mature head lettuces.
After trying a few alternatives, we found that hearty romaine lettuce was able to hold its own next to the bitter, crunchy radicchio in this salad. Quartered figs contributed a necessary sweetness while toasted walnuts provided extra crunch...