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Salade Verte

Barbecue.Master's picture
  Young belgian endive leaves 12
  Romaine lettuce head 1
  Curly endive head/Chicory 1⁄2
  Pears 2 (Firm)
  Avocado 1 Large
  Pitted green olives 12
  Alfalfa sprouts 1 Cup (16 tbs)
  Chopped parsley 2 Tablespoon
For dressing
  Olive oil 1⁄3 Cup (5.33 tbs)
  White wine vinegar 2 Tablespoon
  Granulated sugar 1 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Salt To Taste
  Ground pepper To Taste
  Chopped shallots 1 Tablespoon

Wash the Belgian endive, lettuce and curly endive well.
Dry thoroughly.
Tear into bite-sized pieces and place in a large salad bowl.
Peel, core and slice the pears.
Add to salad bowl.
Peel avocado.
Cut in half and remove the pit.
Slice and add to salad bowl.
Add olives, alfalfa sprouts and parsley.

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Salade Verte Recipe