Vegetable Salad Recipe
Ingredients
| White wine vinegar | 3 1/2 Tablespoon | |
| Basil | 1 1/2 Teaspoon, crumbled | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Pinch sugar | ||
| Olive oil | 6 Tablespoon | |
| Ripe tomatoes | 2 Medium | |
| Green olives | 1/3 Cup (16 tbs) | |
| Italian | 1/3 Cup (16 tbs) | |
| 1 head leaf or red leaf lettuce | ||
| 1 small head curly endive | ||
| 2 heads Belgian endive | ||
Directions
For dressing: Whisk vinegar, basil, salt, pepper and sugar in small bowl.
Whisking continuously, add oil in slow steady stream; whisk until oil is thoroughly blended.
Cut tomatoes into quarters.
Combine tomatoes and green and black olives in medium bowl.
Add dressing; mix lightly.
Let stand uncovered at room temperature, stirring occasionally, 30 minutes.
Meanwhile, rinse leaf lettuce and curly endive; drain well.
Core Belgian endive and separate into leaves; rinse and drain well.
Refrigerate greens until ready to assemble salad.
Arrange greens, petal-fashion, in large shallow serving bowl.
Transfer tomatoes and olives with slotted spoon to center of greens.
Spoon remaining dressing over greens.
Whisking continuously, add oil in slow steady stream; whisk until oil is thoroughly blended.
Cut tomatoes into quarters.
Combine tomatoes and green and black olives in medium bowl.
Add dressing; mix lightly.
Let stand uncovered at room temperature, stirring occasionally, 30 minutes.
Meanwhile, rinse leaf lettuce and curly endive; drain well.
Core Belgian endive and separate into leaves; rinse and drain well.
Refrigerate greens until ready to assemble salad.
Arrange greens, petal-fashion, in large shallow serving bowl.
Transfer tomatoes and olives with slotted spoon to center of greens.
Spoon remaining dressing over greens.
Chef
