Red-leaf lettuce, curly endive, and cashew salad

Yield: 1 servings

Measure 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
\N \N ; and spun dry
2 tablespoons Roasted cashews; chopped fine

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

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Converted by MM_Buster v2.0l.

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