Any who knows me well knows that I start off nearly every dinner with a big plate of salad. I try to get as many different vegetables as I can in there with as many different colors. It looks pretty, is loaded with vitamins and because I try and buy the highest quality produce I can, it tastes pretty darn good too. I find a good salad very satisfying, and if I go for a few days without having one, I find myself craving it. I’ve experimented with different dressings, but this one is a staple. You can make a bigger batch and store it in a container in the fridge to use all week long. ~Shivani
Ingredients for Salad:
1 head of endive, individual leaves torn
1 cup of chopped radicchio
1 cup of chopped red leaf lettuce
1 cup of chopped butter lettuce (also known as Boston lettuce)
1/2 small red onion, chopped
1 medium carrot, chopped
1/2 red pepper, cut into thin slices
1/2 orange pepper, cut into strips and then chopped
1/2 bulb fennel, chopped
1 small tomato, chopped or 3 to 4 cocktail tomatoes chopped
Ingredients for Dressing:
the juice of two lemons
1/4 cup dijon mustard
1 tablespoon of olive oil
salt and pepper, to taste
For the salad:
Arrange the endive leaves around a large plate, layer with lettuces and then vegetables.
For the dressing:
Whisk together lemon juice, mustard, salt and pepper.
Add in olive oil in a slow stream and blend well.
This salad is an ideal starter or side dish for any meal. To make it a meal in and of itself, top it with some form of protein such as a grilled chicken breast, can of tuna, grilled tofu, 1/2 cup of your favorite bean or two fried eggs.