Red-leaf lettuce, curly endive, and cashew salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | White-wine vinegar |
| 2 | teaspoons | Dijon-style mustard |
| 2 | tablespoons | Olive oil |
| 4 | cups | Torn red-leaf lettuce; rinsed and spun dry |
| 2 | cups | Torn curly endive; (chicory), rinsed |
| ; and spun dry | ||
| 2 | tablespoons | Roasted cashews; chopped fine |
Directions
In bowl whisk together the vinegar, the mustard, and salt and pepper to taste and whisk in the oil, whisking until the dressing is emulsified.
Add the red-leaf lettuce, the curly endive, and the cashews and toss the salad well.
Serves 2.
Gourmet January 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.