Hennessy Tavern Chopped Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
I found this recipe on Inside Dish with Rachael Ray and tweeked it a lttle. She got it from Jill Hennessy and the Hennessy Tavern, Northvale, NJ. Great salad! Ingredients:
1/4 cup sherry wine vinegar (may use half balsamic) |
3 tablespoons capers, with juice |
3 tablespoons spicy mustard |
3 -4 shallots (or green onions) |
1 1/2 cups olive oil |
1 cup chopped radicchio (or red cabbage) |
1 cup chopped watercress (or cilantro) |
1 cup chopped fresh mint leaves |
1 cup chopped cucumber |
1 cup diced tomato |
1 cup crumbled feta cheese |
1/4 cup kalamata olive, pitted and chopped |
1 cup chopped scallion |
Directions:
1. Dressing:
2. Puree the vinegar, capers, 1 1/2 tablespoons mustard, and shallots(or green onions) until well blended. Pour into a bowl. Add the remaining mustard around the edge of the bowl and fold into the mixture. Add the oil in a stream while stirring constantly until creamy.
3. Salad:
4. Combine all of the ingredients in a large bowl. Move about 1 1/2 cup of the salad mixture into serving bowls. Coat lightly with some dressing and toss to combine. Serve immediately.
|
|