Boston and Endive Lettuce with Sherry Vinaigrette
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.
Servings: 8
Ingredients:
| 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% |
-
2 heads Belgian endive
Half sweet yellow pepper
8 cups (2 L) torn Boston lettuce (1 head)
12 grape tomatoes, halved
Sherry Vinaigrette:
1/4 cup (50 mL) extra-virgin olive oil
2 tbsp (25 mL) sherry vinegar
1 shallot or green onion, minced
1-1/2 tsp (7 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) 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
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