Radish Mushroom And Endive Salad
|Dijon-style mustard||1⁄2 Teaspoon|
|Red-wine vinegar||1 Tablespoon|
|Extra virgin olive oil||2 Tablespoon|
|Torn soft leaf lettuce||2 Cup (32 tbs), rinsed and spun dry|
|Radishes||3 , trimmed and sliced thin|
|Mushrooms||2 , sliced thin|
|Belgian endive||1 Large, trimmed and cut crosswise into 1/4-inch slices|
|Minced fresh parsley||1 Tablespoon|
In a large bowl whisk together the mustard, the vinegar, and salt to taste, add the oil, a little at a time, whisking, and whisk the dressing until it is emulsified.
Add the lettuce, the radishes, the mushrooms, the endive, the parsley, and pepper to taste and toss the salad to coat it with the dressing.