You may also like
Categories:
dandelion head radicchio endives mint leaves extra-virgin olive oil balsamic vinegar shavings of Parmesan cheese freshly ground black pepper
Viewed: 74 - Published at: 2 years agoIngredients
- 1 bunch dandelion leaves, baby mustard greens, arugula or watercress
- 1 head radicchio
- 2 Belgian endives
- 2 tablespoons fresh mint leaves
- 3 tablespoons extra-virgin olive oil
- 7 tablespoons balsamic vinegar
- 4 tablespoons shavings of Parmesan cheese
- Freshly ground black pepper
Method
- Rinse and dry the dandelion, mustard greens, arugula or watercress.
- Remove and discard all heavy stems.
- Place the greens in a salad bowl.
- Pull apart the leaves from the head of radicchio and tear them into bite-size pieces.
- Add to the salad bowl.
- Slice the endive horizontally about one-half inch thick and add the slices to the bowl, breaking them up.
- Add the mint leaves.
- Beat oil and vinegar together, pour over salad ingredients and toss.
- Divide salad among four plates and scatter cheese over the top of each.
- Season with pepper and serve.
