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Vegetable Salad

creative.chef's picture
  White wine vinegar 52 Milliliter (3 1/2 Tablespoons)
  Minced fresh basil/1/2 teaspoon dried basil 1 1⁄2 Teaspoon, crumbled
  Salt 1⁄2 Teaspoon (2 Milliliter)
  Pepper 1⁄8 Teaspoon
  Sugar 1 Pinch
  Olive oil 90 Milliliter (6 Tablespoons)
  Ripe tomatoes 2 Medium
  Green olives 80 Milliliter (1/3 Cup)
  Black olives 80 Milliliter (1/3 Cup, Italian / Greek Style)
  Leaf lettuce/Red leaf lettuce head 1 (Head)
  Curly endive 1 Small (Head)
  Belgian endive head 2

For dressing: Whisk vinegar, basil, salt, pepper and sugar in small bowl.
Whisking continuously, add oil in slow steady stream; whisk until oil is thoroughly blended.
Cut tomatoes into quarters.
Combine tomatoes and green and black olives in medium bowl.
Add dressing; mix lightly.
Let stand uncovered at room temperature, stirring occasionally, 30 minutes.
Meanwhile, rinse leaf lettuce and curly endive; drain well.
Core Belgian endive and separate into leaves; rinse and drain well.
Refrigerate greens until ready to assemble salad.
Arrange greens, petal-fashion, in large shallow serving bowl.
Transfer tomatoes and olives with slotted spoon to center of greens.
Spoon remaining dressing over greens.

Recipe Summary

Side Dish

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Vegetable Salad Recipe