Yield: 4 Servings
|2 \N||Heads Limestone lettuce|
|2 larges||Belgian endives|
|1 \N||Bunch watercress|
|2 smalls||Pear tomatoes|
|¾ cup||Olive oil|
|¼ cup||Wine vinegar|
|\N \N||Salt & pepper|
1. Separate the leaves of the limestone lettuce & wash & pat dry. Slice the endives julienne-stlye into matchstick-size slices. Wash watercress, remove stems & coarsely chop. Thinly slice the tomatoes. Set aside.
2. Prepare a vinaigrette dressing by whisking together the olive oil & wine vinegar & seasoning to taste w/ salt & pepper. Place all salad ingredients in a bowl & toss w/ the vinaigrette dressing. Season with salt & pepper to taste & serve immediately.
SANTA MONICA BLVD.;BEVERLY HILLS WINE:J. BRIGI PINOT GRIGIO 1977 From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .