| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
September 1 |
1 |
servings |
INGREDIENTS
| 2 |
ts |
Sherry vinegar; (available at |
|
|
; specialty foods |
|
|
; shops and |
|
|
; supermarkets) |
| 1 |
ts |
Dijon-style mustard |
| 1/4 |
ts |
Sugar |
| 1 |
ts |
Water |
| 3 |
tb |
Olive oil |
| 1 |
bn |
Chicory; rinsed, spun dry, |
|
|
; and torn into |
|
|
; pieces (about 4 |
|
|
; cups packed) |
| 1/2 |
c |
Coarsely grated carrot |
INSTRUCTIONS
In a bowl whisk together the vinegar, the mustard, the sugar, the
water, and salt and pepper to taste, add the oil in a stream,
whisking, and whisk the dressing until it is emulsified. Add the
chicory and the carrot and toss the salad well.
Serves 4.
Gourmet September 1992
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