Mixed Greens with Fresh Tomato Vinaigrette
- Ready In:
- 15mins
- Ingredients:
- 11
- Yields:
-
1 c.
ingredients
- 2 large Belgian endive, cored,leaves separated
- 1 bunch watercress, thick stems discarded
- 1 1 head baby bibb lettuce or 1 head boston lettuce, leaves torn
- 1 bunch arugula, thick stems discarded or 1/4 lb baby arugula
- salt & freshly ground black pepper
-
Fresh Tomato Vinaigrette
- 3 (1/4 lb) tomatoes, 2 cut into large chunks and 1 peeled,seeded and chopped
- 1 clove garlic, smashed
- 1 tablespoon fresh lemon juice
- 1⁄4 cup extra virgin olive oil
- sea salt
- fresh ground pepper
directions
- Combine the endives, watercress, lettuce and arugula in a large bowl.
- Add half of the dressing and gently toss to coat.
- Season with salt and pepper.
- Serve the salad on plates and drizzle with the remaining vinaigrette.
- Makes 8 servings.
- Vinaigrette; In a blender, puree the tomato chunks until smooth.
- Strain through a fine sieve, pressing hard on the solids.
- Rinse out the blender and return the tomato juice to it.
- Add the garlic and lemon juice and with the machine on, add the olive oil in a thin stream, blending until smooth.
- Add the chopped tomato and pulse just until chunky.
- Season with salt and pepper.
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Reviews
-
I used more then .25 pound (closer to .5) of tomatoes, and the oil-acid balance was still way off. The dressing was absolutely dominated by the flavor of the oil, which was unpleasant. I think it is because I used standard grocery store Romas instead of a juicier, fresher variety of tomato. No rating until I try it with diff tomatoes. V-8 and Wesson would have tasted better then what I concocted with the cheap mealies I used. It's not fair to ^Dancer to rate before I have tried to make this right - it sounds so good!
RECIPE SUBMITTED BY
Dancer
Guelph, 0
