Mixed Greens with Olive Vinaigrette
A delicious accompaniment to any meal
Directions
The dressing can be refrigerated overnight in a jar.
- In a large bowl, whisk the olive paste with the shallots, vinegar and mustard.
- Whisk in the oil in a thin stream.
- Season with salt and pepper. Add the radicchio, endive and watercress and toss thoroughly. Season the salad with salt and pepper and serve immediately.
Wine Recommendation: Salad doesn't usually pair well with wine, but a light crisp white would be good with this recipe and with the crostini. Try the 1997 Villa Matilde Falerno del Massico Bianco or the 1997 Ruffino Libaio.
Michele Scicolone, Food & Wine Magazine
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Photo image © Evan Sklar
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