Chopped Salad with Vinaigrette

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* Exported from MasterCook Mac *

 

Chopped Salad with Vinaigrette

 

Recipe By : Mark Bittman, The Minimalist columnist

Serving Size : 4 Preparation Time :0:30

Categories : Quick and Easy Salads

 

Amount Measure Ingredient -- Preparation Method

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4 large leaves romaine -- washed and chopped

1 small head radicchio -- washed and chopped

1 small cucumber (peeled) or zucchini -- diced

1 red pepper -- stemmed, seeded,

diced

1 yellow pepper -- stemmed, seeded,

diced

2 carrots -- peeled and chopped

1 celery stalk -- chopped

1/2 cup extra virgin olive oil

1/4 cup good vinegar -- approximately

1 shallot -- minced

1 tablespoon Dijon-style mustard

Salt and pepper.

 

Toss all vegetables together. Combine oil, vinegar, shallot and mustard, and

beat with a fork or wire whisk or emulsify in a blender or with an immersion

blender. Season with salt and pepper, then taste, and adjust seasoning as

necessary. Just before serving, toss the salad with the dressing.

 

 

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Per serving (excluding unknown items): 286 Calories; 27g Fat (83% calories from

fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 71mg Sodium

 

NOTES : New York Times Online, March 20, 2002

http://www.nytimes.com/2002/03/20/dining/205MREX.html

MCFormatted by: J. Trizzino 03/22/02

 

 

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