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Kim's world-famous salad

SERVINGS
Serves 6 Servings
RATE THIS RECIPE
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SERVINGS
Serves 6 Servings
RATE THIS RECIPE
(0)

Ingredients

Salad
  • 1 head bibb lettuce, leaves separated but left whole
  • 1 head to 3 small bunches watercress, different kids (cultivated, hydroponic, or wild), tough stems removed
  • 1 head large or 2 small heads belgian endive, leaves chopped
  • 1 bunch arugula leaves, stemmed, leaves left whole
  • 1 bulb fennel, with fronds, bulb thinly shaved with a mandoline, whole fronds separated from stalks
  • 1 bunch scallions, both white and green parts, thinly sliced crosswise
  • 1 bunch sweet onion, shaved with a mandoline
  • 1 bunch hothouse cucumber, peeled, halved lengthwise, and cut into 1/4 -inch slices
  • 4 bunch large white button mushrooms, thinly sliced
  • 1/4 cup finely chopped fresh chives
  • White wine-Dijon vinagrette
  • 1 head bibb lettuce, leaves separated but left whole
  • 1 head to 3 small bunches watercress, different kids (cultivated, hydroponic, or wild), tough stems removed
  • 1 head large or 2 small heads belgian endive, leaves chopped
  • 1 bunch arugula leaves, stemmed, leaves left whole
  • 1 bulb fennel, with fronds, bulb thinly shaved with a mandoline, whole fronds separated from stalks
  • 1 bunch scallions, both white and green parts, thinly sliced crosswise
  • 1 bunch sweet onion, shaved with a mandoline
  • 1 bunch hothouse cucumber, peeled, halved lengthwise, and cut into 1/4 -inch slices
  • 4 bunch large white button mushrooms, thinly sliced
  • 1/4 cup finely chopped fresh chives
  • 1/4 cup dry white wine vinegar or champagne vinegar
  • 1 tablespoon dijon mustard
  • 3/4 cup extra-virgin olive oil
  • Preparation

    Baking Directions:

    SaladWash and dry all of the salad leaves.

    Pile them into a large salad bowl.

    Add all the sliced and shaved vegetables and mushrooms.

    Just before serving, add enough of the vinaigrette to coat the leaves well and toss thoroughly.

    Place an equal portion on each of 4 salad plates.

    Sprinkle with those chives!White wine-Dijon vinaigretteCombine the vinegar and mustard in a small mixing bowl.

    Add enough salt and pepper to dust the surface lightly and whisk to combine.

    Whisking constantly, add the oil in a thin stream, beating until well emulsified.

    Taste and adjust the seasonings with more salt and pepper if necessary.

     

    Tips:

    You can also add tablespoon of chives or a squeeze of lemon juice to this dressing.