Fall Greens With Garlic Yogurt Dressing Recipe
Make your palate fall in love with this Fall Greens With Garlic Yogurt Dressing recipe. Vegetable is the main ingredient in this Fall Greens With Garlic Yogurt Dressing. Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. Never ever miss out on this great Fall Greens With Garlic Yogurt Dressing recipe.
Ingredients
1 heart curly chicory 1
1 heart escarole 1
2 small heads radicchio or Belgian endive 2
1 bunch watercress (or half 10 oz/284 g bag spinach), trimmed 1
2/3 cup shredded Gruyere cheese 150 mL
DRESSING
1 tsp minced garlic 5 mL
3/4 tsp salt 4 mL
1/2 cup plain yogurt 125 mL
1/4 cup buttermilk 50 mL
4 tsp white wine vinegar 20 mL
1 tbsp olive oil 15 mL
1/2 tsp grainy mustard 2 mL
1/4 tsp pepper 1 mL
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
