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Belgian Endive, Spinach, And Radicchio Salad With Mustard Vinaigrette Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasBelgian Endive, Spinach, And Radicchio Salad With Mustard Vinaigrette Recipe - Cooking Index

Belgian Endive, Spinach, And Radicchio Salad With Mustard Vinaigrette

Courses: Salads
Serves: 4 people

Recipe Ingredients

  Salad
2   Belgian endive
1/2 lb 227g / 8ozSpinach - washed, stemmed,
  And spun dry
1   Radicchio - (4 to 6 oz)
  Mustard Vinaigrette
1 tablespoon 15mlDijon mustard
1 tablespoon 15mlBalsamic vinegar
1 teaspoon 5mlTamari
2   Garlic cloves - finely minced
1/4 teaspoon 1.3mlFreshly-ground black pepper
2 tablespoons 30mlOlive oil
  Water - (optional)

Recipe Instructions

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 the olive oil, stirring until blended. If the vinaigrette is too thick, add some water.

Combine the lettuces and toss with the mustard vinaigrette. Arrange on each of four dinner plates.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9202) - from the TV FOOD NETWORK

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