Belgian Endive, Spinach, and Radicchio Salad with Mustard Vinaigrette
- 2 x heads Belgian endive
- 1/2 lb spinach washed, stemmed, and spun dry
- 1 head radicchio - (4 to 6 oz)
- 1 tbl Dijon mustard
- 1 tbl balsamic vinegar
- 1 tsp tamari
- 2 x garlic cloves finely minced
- 1/4 tsp freshly-ground black pepper
- 2 tbl olive oil
- water (optional)
Wipe the Endive clean with a damp cloth. Cut off the root end and separate the leaves. Stack the leaves and cut them lengthwise into strips. Follow the same procedure for the radicchio and spinach. mustard Vinaigrette: Put the mustard, vinegar, tamari, garlic and pepper into a small bowl. Whisk with a fork. Slowly add the olive oil, stirring until blended. If the vinaigrette is too thick, add some water. Combine the lettuces and toss with the mustard vinaigrette. Arrange on each of four dinner plates.
This recipe yields 4 servings.