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Mixed Lettuces With Ginger-Curry Vinaigrette


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1 to 2 cloves garlic

1/2 to 1 teaspoon finely chopped ginger

-- Kosher salt

1 1/2 to 2 teaspoons red curry paste (preferably Thai Kitchen as it is not as spicy as other brands)

1 to 2 tablespoons chopped fresh basil or fresh Thai basil

-- Juice of 1/2 lime, or more to taste

1 teaspoon thick balsamic vinegar

2 teaspoons sherry vinegar

2 tablespoons extra virgin olive oil

4 ounces spring mix, or a combination of radicchio, frisee, mache and baby lettuces

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