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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A wintery salad that landed in my inbox that I'm posting here for safekeeping. It will be part of my Thanksgiving menu this year. Ingredients:
4 cups romaine lettuce hearts, thinly sliced |
2 heads belgian endive, cored and thinly sliced |
1 fennel bulb, trimmed, cored, quartered and thinly sliced |
1 small radicchio, cored, quartered and thinly sliced |
1 red apple, cored and cut into matchsticks |
1 cup radish, thinly sliced |
fresh ground pepper, to taste |
1 small shallot, peeled and quartered |
1/4 cup champagne vinegar or 1/4 cup white wine vinegar |
1/4 cup extra virgin olive oil |
1 tablespoon dijon mustard |
3/4 teaspoon salt |
fresh ground pepper |
Directions:
1. Make vinaigrette: Combine ingredients in blender for a smooth, creamy consistency or mince shallot finely, combine all ingredients in a bowl & whisk well.
2. Combine vegetables in a large bowl. Toss with vinaigrette. Check seasoning.
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