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Epicurious

Salade Vigneronne

3.8

(6)

A lightened version of a first course that traditionally precedes choucroute garnie.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

2 1/2 cups dry Alsatian Gewürztraminer or other spicy dry white wine
1/4 cup finely chopped shallots
1/3 cup vegetable oil
1 tablespoon chopped fresh tarragon
3 large heads Belgian endive
8 ounces mixed baby greens
8 ounces cherry tomatoes, halved
3/4 cup finely chopped cornichons*
8 radishes, halved, thinly sliced
1 1/2 cups grated Gruyère cheese

Preparation

  1. Step 1

    Combine wine and shallots in heavy medium saucepan. Boil until mixture is reduced to 1/2 cup, about 20 minutes. Cool completely. Whisk in oil and tarragon. Season with salt and pepper.

    Step 2

    Reserve 24 outer leaves of endive. Thinly slice remaining endive crosswise. Combine sliced endive and greens in large bowl. Combine tomatoes, cornichons and radishes in medium bowl. (Can be made 6 hours ahead. Cover greens, tomato mixture and reserved endive separately; chill. Let dressing stand at room temperature.)

    Step 3

    Toss greens with half of dressing. Add cheese to tomato mixture; toss with remaining half of dressing. Season salads with salt and pepper.

    Step 4

    Mound greens on plates. Top with tomato mixture. Garnish with endive leaves.

  2. Step 5

    *Cornichons are tiny brine-packed French pickles, available at specialty foods stores and some supermarkets.

TagsSaladWhite WineWineAlcoholBeveragesFrenchEuropeanShallotVegetableTarragonHerbs & SpicesEndiveChicoryLeafy GreensCherry TomatoTomatoRadishRoot VegetableGruyèreCheeseDairyStarterMainDinnerLunchVegetarianGluten FreeNut FreeBon Appétit
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