Belgian Endive, Spinach, And Radicchio Salad With Mustard Vinaigrette Recipe

1. 1

   Wipe the endive clean with a damp cloth.

2. 2

   Cut off the root end and separate the leaves.

3. 3

   Stack the leaves and cut them lengthwise into strips.

4. 4

   Follow the same procedure for the radicchio and spinach.

5. 5

   Mustard Vinaigrette: Put the mustard, vinegar, tamari, garlic and pepper into a small bowl.

6. 6

   Whisk with a fork.

7. 7

   Slowly add in the extra virgin olive oil, stirring till blended.

8. 8

   If the vinaigrette is too thick, add in some water.

9. 9

   Combine the lettuces and toss with the mustard vinaigrette.

10. 10

    Arrange on each of four dinner plates.

11. 11

    This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.