Mixed Greens with Fresh Tomato Vinaigrette

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Mixed Greens with Fresh Tomato Vinaigrette

 

2 large Belgian endives, cored, leaves separated

1 bunch watercress, thick stems discarded

1 head butter, baby Bibb or Boston lettuce, leaves torn

1 large bunch arugula, thick stems discarded, or 1/4 pound baby arugula

1/2 cup Fresh Tomato Vinaigrette, recipe follows

salt and freshly ground pepper

 

Combine the endives, watercress, lettuce and arugula in a large bowl. Add half

of the dressing and gently toss to coat. Season with salt and pepper. Serve the

salad on plates and drizzle with the remaining vinaigrette.

Makes 4 servings.

 

Fresh Tomato Vinaigrette:

3 tomatoes, 2 cut into large chunks and 1 peeled, seeded, chopped

1 garlic clove, smashed

1 tablespoon fresh lemon juice

1/4 cup extra-virgin olive oil

sea salt and freshly ground pepper

 

In a blender, puree the tomato chunks until smooth. Strain through a fine

sieve, pressing hard on the solids. Rinse out the blender and return the tomato

juice to it. Add the garlic and lemon juice and with the machine on, add the

olive oil in a thin stream, blending until smooth. Add the chopped tomato and

pulse just until chunky. Season with salt and pepper.

Makes 1 cup.

 

 

 

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