Description

Tricolore Salad with Sherry Shallot Vinaigrette.

Ingredients

• 1  Each Radicchio
1
• 1  Each Belgium Endive
2
• 1  Each Watercress
3
• 1/2  Cup(s) Shallots,chopped
4
• 1  Table Spoon(s) Dijon
5
• 1/2  Cup(s) Sherry Vinegar
6
• 2  Cup(s) Extra Virgin Olive Oil
7
•  Pinch Salt
8
•  Pinch White Pepper
9

Directions

1. Julienne The endive, Tear the radicchio and stem the watercress.
2. Put the shallots, mustard and vinegar in a bowl, season with the salt and pepper.
3. Emulsify the oil into the mix.
4. Toss the lettuces in the vinaigrette.