Red-Leaf Lettuce, Curly Endive, and Cashew Salad

Name: Red-Leaf Lettuce, Curly Endive, and Cashew Salad
Yield: Serves 2
Ingredients: 1 1/2 teaspoons white-wine vinegar; 2 teaspoons Dijon-style mustard; 2 tablespoons olive oil; 4 cups torn red-leaf lettuce, rinsed and spun dry; 2 cups torn curly endive (chicory), rinsed and spun dry; 2 tablespoons roasted cashews, chopped fine

August 20, 2004

Can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 2

Ingredients

1 1/2 teaspoons white-wine vinegar

2 teaspoons Dijon-style mustard

2 tablespoons olive oil

4 cups torn red-leaf lettuce, rinsed and spun dry

2 cups torn curly endive (chicory), rinsed and spun dry

2 tablespoons roasted cashews, chopped fine

Preparation

Step 1
In bowl whisk together the vinegar, the mustard, and salt and pepper to taste and whisk in the oil, whisking until the dressing is emulsified.
Step 2
Add the red-leaf lettuce, the curly endive, and the cashews and toss the salad well.

TagsSalad Lettuce Leafy Greens Vegetable Chicory Cashew Nut Side Lunch Dinner Dairy Free Raw Easy Weeknight Meals Quick Gourmet

Recipe notes

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