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
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