Boston and Endive Lettuce with Sherry Vinaigrette
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 78 |
| pro | 1 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 162 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 4 |
| vit A | 7 |
| vit C | 38 |
| folate | 23 |
This composed salad is refreshing served as a separate course after the main course. You can use any wine vinegar or cider vinegar instead of sherry vinegar.
Ingredients
- 2 heads belgian endive
- 1/2 sweet yellow pepper
- 8 cups torn Boston leaf lettuce, 1 head
- 12 halved grape tomatoes
- SHERRY VINAIGRETTE
- 1/4 cup extra-virgin olive oil
- 2 tbsp sherry vinegar
- 1 shallot or green onion, minced
- 1-1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
Preparation
Sherry Vinaigrette: In small bowl, whisk together oil, vinegar, shallot, mustard, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Separate leaves of endives. Seed, core and cut yellow pepper in half crosswise; thinly slice lengthwise. (Make-ahead: Cover with damp towel and refrigerate for up to 4 hours.)
Arrange endives on salad plates; arrange lettuce, yellow pepper and tomatoes over top. Drizzle with vinaigrette.
Source : Canadian Living Magazine: October 2006
- Keywords : Salad; Vegetarian; Lettuce; Tomatoes; Lactose-free; Gluten-free;
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