Salade de roquette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bunch roquette or arrugula | |
| 1 | Head Red Leaf lettuce | |
| 2 | tablespoons | Red wine vinegar |
| 2 | tablespoons | Dijon mustard |
| Salt and pepper | ||
| ½ | teaspoon | Tarragon |
| ⅓ | cup | Olive oil |
| 2 | tablespoons | Pignolias; toasted |
Directions
Wash greens, dry and chill well. Combine remaining ingredients except pignolias for a vinaigrette. Assemble greens and pignolias and toss with vinaigrette at serving time.
LA TERRASSE
SANSOM STREET, PHILADELPHIA
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .