Yield: 6 servings
Measure | Ingredient |
---|---|
4 cups | Escarole leaves -- =OR=- |
\N \N | Curly Endive L |
\N \N | (the inner white ones) -- |
\N small | Spinach Leaves |
\N \N | Hearts of Romaine -- or a |
\N \N | Mixture |
4 cups | Mixed greens -- such as: |
\N \N | Tender Mustard Greens -- |
\N \N | Radish Leaves, Arugu |
\N \N | Leaves, Watercress -- Rock |
\N \N | Cress or Field Cress -- |
\N \N | Nasturtium Leaves, t |
\N \N | Dandelion Leaves -- Dill or |
\N \N | Fennel Greens and Hyssop -- |
\N \N | Leaves and Blossoms |
20 \N | Mint leaves |
12 \N | Sorrel leaves -- torn or |
\N \N | Sliced |
4 \N | Scallions; chopped -- |
\N \N | =OR=- |
\N \N | Onions -- sliced |
¼ cup | Sunflower seeds -- toasted |
2 tablespoons | Plain or herbal vinegar -- |
\N \N | Such as tarragon vin |
\N \N | Salt |
5 tablespoons | Sunflower seed oil -- |
\N \N | =OR=-Extra-virgin ol |
\N \N | Walnut oil |
DRESSING
WASH AND DRY all the greens. Tear or cut them into whatever size you like, and put them into a large bowl with the scallions and toasted sunflower seeds. Pour over the dressing (RECIPE Follows) and toss well.
DRESSING: Whisk everything together, taste, and adjust with more vinegar or oil as needed.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Recipe By :