| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Alive &, Cooking |
4 |
servings |
INGREDIENTS
| 1 |
|
Head radicchio |
| 1 |
sm |
Head curly endive |
| 1/2 |
|
A lettuce or 1 Little Gem lettuce |
| 1 |
lg |
Can; (400 g) artichoke |
|
|
; hearts, sliced |
| 175 |
g |
French beans; lightly cooked and |
|
|
; cut into 2.5cm |
|
|
; lengths |
| 50 |
g |
Shelled broad beans |
| 100 |
g |
Green grapes; halved |
| 1 |
|
Punnet mustard and cress; snipped and rinsed |
| 6 |
tb |
Virgin olive oil |
| 3 |
tb |
White wine vinegar |
| 1 |
ts |
Dijon mustard |
|
|
Salt and pepper |
INSTRUCTIONS
VINAIGRETTE
Rinse and dry the radicchio, endive and lettuce. Trim the radicchio and put
it in a salad bowl. Tear the endive and lettuce into pieces and add to the
radicchio with the sliced artichoke hearts, French beans, broad beans,
grapes and mustard and cress.
To serve, toss gently and serve with the vinaigrette in a separate jug.
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