| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Dujour07 | 4 | servings | |
INGREDIENTS
| 3 | c | Balsamic vinegar |
| 1 | Radicchio head; julienned | |
| 1 | bn | Fresh spinach; cleaned, chopped |
| 2 | Endive heads; julienned | |
| 1 | bn | Watercress |
| 1 | bn | Arugula; cleaned, and |
| Stems cut back | ||
| 6 | Shallots; diced | |
| 24 | Pencil asparagus spears; blanched, refreshed | |
| 3 | Plum tomatoes; quartered | |
| 1/4 | tb | Olive oil |
| 1 | Carrot; peeled, and | |
| Shaved into strips with peeler | ||
| Kosher salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a saucepan reduce balsamic vinegar until thick and malty. Place in a squirt bottle. In a large mixing bowl, place radicchio, spinach, endive, watercress and arugula. Toss until mixed well. Set aside. In a small bowl, combine shallots, asparagus and the tomato. Add just a touch of balsamic reduction and the olive oil. Mix to coat the vegetables. On a plate, place salad mix, then asparagus mixture, then carrot strips. Top with a light squirt of balsamic reduction and salt and pepper serve. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9552) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Fredric A. Byarm Converted by MM_Buster v2.0l.
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