| 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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