| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Belgian |
Dujour06, New |
1 |
servings |
INGREDIENTS
| 2 |
|
Heads Belgian endive |
| 1/2 |
lb |
Spinach; washed, stemmed and |
|
|
; spun dry |
| 1 |
|
Head radicchio; (4-6 ounces) |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
Balsamic vinegar |
| 1 |
ts |
Tamari |
| 2 |
|
Cloves garlic; finely minced |
| 1/4 |
ts |
Freshly ground black pepper |
| 2 |
tb |
Olive oil |
|
|
Water; (optional) |
INSTRUCTIONS
SALAD INGREDIENTS
MUSTARD VINAIGRETTE INGREDIE
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 Directions: 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.
S: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9202
Converted by MM_Buster v2.0l.
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