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Mixed Salad Vinaigrette

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Ingredients
  Radishes 1 Bunch (100 gm)
  Courgettes 8 Ounce, trimmed (225 grams/1/2 pound)
  Tomatoes 12 Ounce (350 grams/3/4 pound)
  Red pepper 1 , sliced
  Green pepper 1 , sliced
  Black olives/Stuffed olives 2 Ounce (50 grams/ 1/3 cup)
  Crisp lettuce leaves 1 Cup (16 tbs), washed and drained
For fresh herb dressing
  Wine vinegar 2⁄3 Tablespoon
  Olive oil 1⁄4 Pint (150 ml/ 2/3 cup)
  Garlic 1 Clove (5 gm)
  French mustard 1 Teaspoon
  Shallot 1 , finely chopped
  Finely chopped basil 1⁄2 Teaspoon
  Finely chopped tarragon 1⁄2 Teaspoon
  Finely chopped chervil 1⁄2 Teaspoon
  Finely chopped chives/Spring onion tops 1⁄2 Teaspoon
  Finely chopped parsley 1⁄2 Teaspoon
  Salt To Taste
  Ground pepper To Taste
Directions

MAKING
1. Make flower petals out of radishes using a sharp knife and leave it in iced water refrigerator for 2 hours.
2. In boiling salted water cook the courgettes for 7-10 minutes until just tender and refresh in cold water and cut into slices.
3. In a bowl add courgettes, tomatoes, peppers, olives and drained radishes.
4. In a scre tight jar put all dressing ingredients with seasoning to taste and shake well.

SERVING
5. Pour the dressing on top, toss and serve on lettuce leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
60 Minutes
Servings: 
4

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