| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
January 199 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
ts |
White-wine vinegar |
| 2 |
ts |
Dijon-style mustard |
| 2 |
tb |
Olive oil |
| 4 |
c |
Torn red-leaf lettuce; rinsed and spun dry |
| 2 |
c |
Torn curly endive; (chicory), rinsed |
|
|
; and spun dry |
| 2 |
tb |
Roasted cashews; chopped fine |
INSTRUCTIONS
In bowl whisk together the vinegar, the mustard, and salt and pepper to
taste and whisk in the oil, whisking until the dressing is emulsified.
Add the red-leaf lettuce, the curly endive, and the cashews and toss the
salad well.
Serves 2.
Gourmet January 1993
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