Fall Greens With Garlic Yogurt Dressing Recipe
Ingredients
| Curly chicory heart | 1 | |
| Escarole heart | 1 | |
| Radicchio/Belgian endive | 2 Small | |
| Watercress/5 ounce spinach | 1 Bunch (100 gm), trimmed | |
| Shredded gruyere cheese | 2⁄3 Cup (10.67 tbs) (150 Milliliter) | |
| Minced garlic | 1 Teaspoon (5 Milliliter) | |
| Salt | 3⁄4 Teaspoon (4 Milliliter) | |
| Plain yogurt | 125 Milliliter (0.5 Cup) | |
| Buttermilk | 50 Milliliter (0.25 Cup) | |
| White wine vinegar | 20 Milliliter (4 Teaspoon) | |
| Olive oil | 15 Milliliter (1 Tablespoon) | |
| Mustard | 1⁄2 Teaspoon (2 Milliliter, Grainy) | |
| Pepper | 1⁄4 Teaspoon (1 Milliliter) |
Directions
Separate leaves of chicory, escarole and radicchio.
Break chicory and escarole leaves in two.
Wrap each separately in towelling; place in plastic bag and chill.
Dressing: In small bowl, crush garlic with salt; whisk in yogurt, buttermilk, vinegar, oil, mustard and pepper.
Chill at least for 4 hours to allow flavors to blend.
Taste and adjust seasoning if necessary.
Line large salad bowl with chicory and escarole.
Arrange ring of radicchio inside; fill centre with watercress.
Sprinkle cheese over chicory and escarole.
Drizzle dressing over salad
Break chicory and escarole leaves in two.
Wrap each separately in towelling; place in plastic bag and chill.
Dressing: In small bowl, crush garlic with salt; whisk in yogurt, buttermilk, vinegar, oil, mustard and pepper.
Chill at least for 4 hours to allow flavors to blend.
Taste and adjust seasoning if necessary.
Line large salad bowl with chicory and escarole.
Arrange ring of radicchio inside; fill centre with watercress.
Sprinkle cheese over chicory and escarole.
Drizzle dressing over salad
Chef
