Sunday, July 18, 2010

Bitter Greens Salad

Serves 4

Simple Green Salad

1 tsp Dijon mustard
2 Tbl red wine vinegar
1 tsp fresh thyme leaves, chopped
1 small clove garlic, peeled & finely minced
2 Tbl extra-virgin olive oil
2 Tbl vegetable oil
1/2 head radicchio, sliced into bite-sized pieces
1 head endive, sliced into bite-sized pieces
1 large handful baby arugula
kosher salt & freshly ground black pepper, to taste
 
Combine the mustard, vinegar, thyme, garlic, a good pinch of salt and a few grinds of pepper in a mixing bowl.  Whisk together, and slowly pour in the olive oil, then the vegetable oil, both in a thin stream and whisking as you pour.  The dressing can be made ahead and stored about five days, refrigerated in an airtight container.

Place the greens in a large mixing bowl.  Drizzle the vinaigrette over the top, enough to evenly coat the greens – You man not need to use it all.  Season with salt and pepper and toss to coat.  Serve immediately. 

 

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