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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.