Salad with Red Wine Vinaigrette Serving Size - 8 Prepared By - DnD Recipe Rating
			LETTUCE ICE: 4 lb Spinach 2 lb Arugula 2 lb Romaine .1 oz Kosher Salt RED WINE VINEGAR ICE: 3.5 oz Red Wine Vinegar .07 oz Sea Salt SERVING: .2 oz Oilve Oil .2 oz Sea Salt .07 oz Pepper
			LETTUCE ICE: Juice spinach, arugula and romaine in juicer, strain through a chinois. Season with salt. Pour onto a sheet tray to a 1" depth and freeze. Using a fork, scrape mixture with long strokes until granular and slightly slushy. Reserve in freezer. RED WINE VINEGAR ICE: - In a small bowl, whisk together vinegar and salt. Pour into a 9" x 13" pan and freeze. Using a fork, scrape mixture with long strokes until granular and slightly slushy. Reserve in freezer. TO ASSEMBLE AND SERVE: - Spoon 2 large spoonfuls lettuce ice into a bowl, top with small amount of vinegar ice. Garnish with a little oil, pinch of sea salt and pepper.