Boston and Endive Lettuce with Sherry Vinaigrette

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2006

Ingredients

  • 2 heads belgian endive
  • 1/2 pepper
  • 8 cups torn Boston leaf lettuce 1 head
  • 12 grape tomatoes
SHERRY VINAIGRETTE:
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 shallots minced
  • 1 green onion minced
  • 1 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 162 mg
  • Protein 1 g
  • Calories 78.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 4 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 23.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 38.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Boston and Endive Lettuce with Sherry Vinaigrette

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