Salad Recipes | Fall vegetable salad

Fall vegetable salad

Ingredients

• 1 heart curly chicory 1
• 1 heart escarole 1
• 2 small heads radicchio or Belgian endive 2
• 1 bunch watercress (or half 10 oz/284 g bag spinach), trimmed 1
• 2/3 cup shredded Gruyere cheese 150 mL

Dressing

• 1 tsp minced garlic
• 3/4 tsp salt
• 1/2 cup plain yogurt
• 1/4 cup buttermilk
• 4 tsp white wine vinegar
• 1 tbsp olive oil
• 1/2 tsp grainy mustard
• 1/4 tsp pepper

Preparation

Separate leaves of chicory, escarole and radicchio. Break chicory and escarole leaves in two. Wrap each separately in toweling, place it in plastic bag and chill. For Dressing, crush garlic with salt; whisk in yogurt, buttermilk, vinegar, oil, mustard and pepper in small bowl. Chill at least for 4 hours to allow flavors to blend. Taste and adjust seasoning. Line large salad bowl with chicory and escarole. Arrange ring of radicchio inside, fill centre with watercress. Sprinkle cheese over chicory and escarole. Drizzle dressing over fall vegetable salad

Tagged With Fall vegetable salad

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