ENDIVE AND MUSHROOM SALAD WITH MUSTARD DRESSING

By tuqui13

Ingredients

• FOR DRESSING:
• 2 Belgian endives 8-9 onz (chicory)
• 4 green onions (spring)
• 1/2 lb small, firm fresh mushrooms, preferably brown
• 1 bunch radishes, trimmed and cut into slices
• 1 bunch watercress, carefully rinsed and tough stems
• removed
• 1/2 cup coarsely chopped mixed fresh herbs, such as
• basil, tarragon, dill, mint or flat-leaf parsley, in any
• combination
• 2 tablespoons red wine vinegar
• 1/8 teaspoon salt
• freshly ground pepper
• 2 teaspoons Dijon mustard
• 1/2 cup extra-virgin olive oil

Details

Servings 4

Preparation

Step 1

* Trim off any damaged leaves from the endives and discard. Cut the endives crosswise into slices ½ inch thick, discarding the solid heart. Place in a large bowl. Trim and slice the green onions crosswise into 1-inch pieces, including some tender green tops, then slice piece lengthwise into thin slivers. Add the bowl.
* Using a soft brush or clean kitchen towel, brush off any soil or other impurities from the mushrooms. Do not rinse in water. Trim the stems and cut the mushrooms vertically into slices ¼ inch thick. Add to the bowl along with the radishes, watercress, and herbs. Toss to mix.

* To make the dressing, in a small bowl, combine the vinegar, salt, and pepper to taste and stir until the salt dissolves. Stir in the mustard until blended. Gradually add the olive oil, whisking until well blended and thickened. Taste and adjust the seasoning with salt and pepper.

* Drizzle about three-fourths of the dressing over salad. Toss until well mixed; taste and add more dressing if needed. Store any leftover dressing in a tightly covered container in the refrigerator for up to 3 days. Divide the salad among 4 plates and serve at once.

watercress=berro