Tender greens salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Head red leaf lettuce | |
| ½ | Head escarole | |
| ½ | Head curly endive | |
| ½ | Head radicchio | |
| 1 | Minced shallot | |
| 2 | tablespoons | Balsamic vinegar |
| Sea salt and black pepper | ||
| 1 | Garlic clove | |
| ⅓ | cup | Olive oil |
| 1 | Loaf French bread Olive oil | |
| 8 | ounces | Goat cheese |
| 6 | ounces | Black olive paste |
Directions
DRESSING
CROUTONS
Mix all greens together in large salad bowl. Whisk together shallot, vinegar, salt and black pepper, garlic and olive oil. Place bread slices in 350 degree oven for a few minutes to dry out. Brush bread with olive oil.
Spread ½ bread slices with goat cheese and other half with olive paste.
Run back into oven to warm bread. Toss greens with dressing and serve with croutons on the side.
Approximately 5-10 minutes.
Per serving (excluding unknown items): 1735 Calories; 153g Fat (78% calories from fat); 74g Protein; 21g Carbohydrate; 238mg Cholesterol; 846 mg Sodium
By Patty <designwest@...> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2018 Converted by MM_Buster v2.0l.