submitted by Michael Dewees
serves 8 to 10
6 tablespoons olive oil
2 tablespoons white wine vinegar with tarragon
½ teaspoon salt
1 small clove garlic, minced
1 small head Boston lettuce
2 heads butter or Bibb lettuce
3 stalks Belgian endive
½ bunch watercress
2 tablespoons chopped parsley
2 tablespoons chopped chives
1 tablespoon chopped fresh dill (2 teaspoon dried)
2 teaspoons chopped fresh thyme (1 teaspoon dried)
1 medium avocado
Combine
olive oil, vinegar, salt, and garlic in bottom of your salad bowl.
Wash
lettuce leaves and dry very well. Tear into bite-sized pieces over dressing. Do not toss. Wash endive and discard
stems. Add to lettuce. Sprinkle parsley, chives, dill, and thyme over top of
leaves. Cover bowl tightly with plastic wrap and chill in refrigerator several
hours.
Just
before serving, peel and slice avocado and add to greens. Toss all gently but
well.
As you well-know, the secret to a great
salad is crisp, cold greens. This method ensures it.
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