| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Caprial3 |
6 |
servings |
INGREDIENTS
| 2 |
|
Cloves garlic; chopped |
| 2 |
|
Shallots; chopped |
| 2 |
ts |
Dijon mustard |
| 1/4 |
c |
Cabernet vinegar or red wine vinegar |
| 1 |
|
Head garlic; roasted and |
|
|
; squeezed out of |
|
|
; papery skin |
| 2 |
ts |
Chopped fresh rosemary |
| 3/4 |
c |
Extra virgin olive oil |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1 |
|
Head butter lettuce |
| 1 |
|
Head red leaf lettuce |
| 1 |
|
Head radicchio |
| 1 |
sm |
Cucumber; peeled and sliced |
| 1 |
|
Tomato; cut into wedges |
| 1 |
bn |
Radishes; sliced |
| 1 |
|
Red onion; thinly sliced |
INSTRUCTIONS
GARLIC-CABERNET DRESSING
SALAD
To prepare the dressing, place the chopped garlic, shallots, Dijon mustard,
vinegar, roasted garlic, and rosemary in a small bowl and whisk together.
Slowly whisk in the olive oil until the dressing is emulsified and
thickened. Season to taste with salt and pepper. Refrigerate until ready to
use. (The dressing may be stored in the refrigerator in a tightly covered
container for up to 3 weeks.)
To prepare the salad, wash and dry the lettuces, tear the leaves into
pieces, and place in a large salad bowl. Add the cucumber, tomato,
radishes, and onion and toss well. Add about 1/4 cup of the dressing, or
enough to lightly coat the leaves, and toss well to coat evenly. Serve
immediately.
Converted by MC_Buster.
Per serving: 273 Calories (kcal); 27g Total Fat; (87% calories from fat);
2g Protein; 7g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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