| Wcrss,Endive & Romaine,Feta Salad | Salad & Dressings |
|
1/2 cup olive oil
3 tbsp. balsamic vinegar 1/2 cup chopped drained oil-packed sun-dried tomatoes 1/4 cup chopped fresh basil 6 oz. romaine lettuce,torn into bite-size pieces(about 5 cups) 2 heads Belgian endive,trimmed, thinly sliced |
1 bunch watercress,trimmed
3/4 cup Feta cheese(about 3 oz) sliced radishes(optional) toasted walnuts(optional) Bon Appˇtit, Sept/98 |
WATERCRESS,ENDIVE & ROMAINE SALAD WITH FETA CHEESE AND SUN-DRIED TOMATO VINAIGRETTE
Whisk oil and vinegar in a small bowl to blend. Mix in tomatoes and basil. Season with salt and pepper.
Mix lettuce, endive and watercress in large bowl. Toss with cheese and enough dressing to coat. Divide among plates. Garnish with sliced radishes and walnuts, if desired.
NOTE: Recipe is said to serve 4 to 6 persons, but it sounds to me to be enough to serve 8 small salads.