Fall Greens With Garlic Yogurt Dressing
|Curly chicory heart||1|
|Radicchio/Belgian endive||2 Small|
|Watercress/5 ounce spinach||1 Bunch (100 gm), trimmed|
|Shredded gruyere cheese||2⁄3 Cup (10.67 tbs) (150 Milliliter)|
|Minced garlic||1 Teaspoon (5 Milliliter)|
|Salt||3⁄4 Teaspoon (4 Milliliter)|
|Plain yogurt||125 Milliliter (0.5 Cup)|
|Buttermilk||50 Milliliter (0.25 Cup)|
|White wine vinegar||20 Milliliter (4 Teaspoon)|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Mustard||1⁄2 Teaspoon (2 Milliliter, Grainy)|
|Pepper||1⁄4 Teaspoon (1 Milliliter)|
Separate leaves of chicory, escarole and radicchio.
Break chicory and escarole leaves in two.
Wrap each separately in towelling; place in plastic bag and chill.
Dressing: In small bowl, crush garlic with salt; whisk in yogurt, buttermilk, vinegar, oil, mustard and pepper.
Chill at least for 4 hours to allow flavors to blend.
Taste and adjust seasoning if necessary.
Line large salad bowl with chicory and escarole.
Arrange ring of radicchio inside; fill centre with watercress.
Sprinkle cheese over chicory and escarole.
Drizzle dressing over salad