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Fall Greens With Garlic Yogurt Dressing

Fun.to.Cook's picture
Ingredients
  Curly chicory heart 1
  Escarole 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)
Directions

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

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Party
Servings: 
10

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