The more modern version of a French classic uses a variety of lettuce and radishes to combine with the meat.
The dressing is less acidic and not dominated by Dijon mustard. Just a light touch of it. No capers and no gherkins in sight.
This salad is great as a starter for a couple of people. Just dress it on a large palate and everybody can take some off it, buffet style.
Use a combination of green lettuces and some radicchio for color. The red radishes pop up nicely in the salad.
Dressing:
2 tbsp Olive oil, 1 tbsp Agave syrup, 1 tsp black currant vinegar, 1 tsp date vinegar, 1/2 tsp Dijon mustard, salt and pepper.
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