| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Belgian |
December 19 |
1 |
servings |
INGREDIENTS
| 1/2 |
ts |
Dijon-style mustard |
| 1 |
tb |
Red-wine vinegar |
| 2 |
tb |
Extra-virgin olive oil |
| 2 |
c |
Torn soft-leafed lettuce; rinsed and spun dry |
| 3 |
|
Radishes; trimmed and sliced |
|
|
; thin |
| 2 |
|
Mushrooms; sliced thin |
| 1 |
lg |
Belgian endive; trimmed and cut |
|
|
; crosswise into |
|
|
; 1/4-inch slices |
| 1 |
tb |
Minced fresh parsley leaves |
INSTRUCTIONS
In a large bowl whisk together the mustard, the vinegar, and salt to taste,
add the oil, a little at a time, whisking, and whisk the dressing until it
is emulsified. Add the lettuce, the radishes, the mushrooms, the endive,
the parsley, and pepper to taste and toss the salad to coat it with the
dressing.
Serves 2.
Gourmet December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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