Tomato, watercress and endive salad with raspberry vinaigret
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Head belgian endive; leaves separated |
| 2 | cups | Watercress sprigs; large stems removed |
| 4 | mediums | Ripe tomatoes; cut into wedges |
| ¼ | cup | Seedless raspberry jam; or raspberry coulis |
| ¾ | cup | Extra-virgin olive oil |
| ¼ | cup | Raspberry vinegar |
| ½ | teaspoon | Minced garlic |
| Salt and pepper; to taste | ||
Directions
SALAD
VINAIGRETTE
How To Prepare the Salad:
Arrange the endive leaves on a large platter, fanning them out from the center. Roughly chop the watercress, and sprinkle it over the endive. Top with the tomato wedges, and drizzle with raspberry vinaigrette to taste.
Serve immediately.
How To Prepare the Vinaigrette: Whisk all the ingredients together in a small bowl. Cover and chill until ready to use.
Copyright credit: 1995 by Barbara Smith © 1997 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.