2 large Belgian Endives
1 small head red-leaf lettuce
1 small head green-leaf lettuce
1 small bunch watercress
DRESSING
2 tablespoons balsamic vinegar
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1/3 cup olive oil
3 tablespoons orange juice
1 tablespoon mustard
Juice of one large garlic clove
Servings: 4
1. Combine Belgian Endive with radicchio, oakleaf lettuce, or red beets for the red ingredients and with arugula, romaine lettuce, mâche, or Boston lettuce for the green ingredients.
2. Combine the dressing ingredients and pour them over the bowl of cleaned salad ingredients. Toss salad and serve.
Notes: This recipe is only one version. Depending on your fantasy and taste preferences, several others are possible.
1 small head red-leaf lettuce
1 small head green-leaf lettuce
1 small bunch watercress
DRESSING
2 tablespoons balsamic vinegar
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1/3 cup olive oil
3 tablespoons orange juice
1 tablespoon mustard
Juice of one large garlic clove
Servings: 4
1. Combine Belgian Endive with radicchio, oakleaf lettuce, or red beets for the red ingredients and with arugula, romaine lettuce, mâche, or Boston lettuce for the green ingredients.
2. Combine the dressing ingredients and pour them over the bowl of cleaned salad ingredients. Toss salad and serve.
Notes: This recipe is only one version. Depending on your fantasy and taste preferences, several others are possible.