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  Radicchio heads 2
  Chicory head 1 Small
  Rocket leaves 1⁄2 Cup (8 tbs) (Several Leaves Of Arugula Required)
  Fresh spinach leaves 1⁄2 Cup (8 tbs)
  Nasturtium 1⁄4 Cup (4 tbs) (Few Leaves, If Available)
  Chopped fresh herbs 1 Tablespoon (E.G., Apple Mint, Chives, Parsley, Chervil)
For dressing
  Dry mustard 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  White wine vinegar 1 Tablespoon
  Olive oil 2 Tablespoon
For garlic crootons
  Whole wheat bread slices/White bread slices 2
  Unsalted butter 1 Tablespoon
  Olive oil/Sunflower oil 2 Tablespoon
  Garlic 2 Clove (10 gm), skinned
  Salt To Taste
  Pepper To Taste

To make the garlic croutons, remove the crusts from the bread and cut the slices into tiny cubes.
Heat the butter and oil in a frying pan.
Add the bread cubes and garlic and fry until the croutons are golden brown all over.
Drain on paper towels.
Discard the garlic.
Tear all the salad leaves into pieces approximately the same size, and mix together in a bowl with the herbs.
Combine the dressing ingredients in a screw-top jar and shake well.
Just before serving, shake the dressing again and pour over the salad.
Toss well and sprinkle with the croutons.

Recipe Summary

Difficulty Level: 
Better Buy
Side Dish

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Mixed Salad Recipe