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Belgian Endive, Spinach, And Radicchio Salad With Mustard Vinaigrette
Ingredients
- 2 x heads Belgian endive
- 1/2 lb spinach washed, stemmed, and spun dry
- 1 head radicchio - (4 to 6 ounce)
- 1 Tbsp. Dijon mustard
- 1 Tbsp. balsamic vinegar
- 1 tsp tamari
- 2 x garlic cloves finely chopped
- 1/4 tsp freshly-grnd black pepper
- 2 Tbsp. extra virgin olive oil Water (optional)
Directions
- Wipe the endive clean with a damp cloth. Cut off the root end and separate the leaves. Stack the leaves and cut them lengthwise into strips. Follow the same procedure for the radicchio and spinach.
- Mustard Vinaigrette: Put the mustard, vinegar, tamari, garlic and pepper into a small bowl. Whisk with a fork. Slowly add in the extra virgin olive oil, stirring till blended. If the vinaigrette is too thick, add in some water.
- Combine the lettuces and toss with the mustard vinaigrette. Arrange on each of four dinner plates.
- This recipe yields 4 servings.
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