Tri-color salad

  • Time cooking time: none
  • Yield Serves 4


    2 large Belgian Endives
    1 small head of red-leaf lettuce
    1 small head of green-leaf lettuce
    1 small bunch of watercress

    2 tablespoons balsamic vinegar
    1/2 teaspoon salt or to taste
    1/4 teaspoon pepper or to taste
    1/3 cup olive oil
    3 tablespoons orange juice
    1 tablespoon mustard
    juice of one large garlic clove


    Combine the dressing ingredients and pour them over the bowl of cleaned salad ingredients.
    Toss salad and serve.
    Depending on your taste and preference, several other recipes are possible.
    Combine Belgian Endive with raddichio, red leaf lettuce, or red beets for the red ingredients and with arrugula, romaine lettuce, mache, or Boston lettuce for the green ingredients.
Show Notes

Related recipes - [Refresh page for more recipes]

The most recent recipes

See Only:

recipes In season - [Refresh page for more recipes]