Bitter Herbs Salad

Name: Bitter Herbs Salad
Ingredients: 2 hearts of romaine lettuce; 1 small head radicchio; 2 Belgian endives; 1 1/2 cups arugula or watercress, washed and dried; 1 rib celery, preferably from the heart, sliced very thin; 2 scallions, chopped (optional); 1/4 cup chopped flat-leaf parsley; 1/4 cup chopped fresh dill; 1 tablespoon chopped fresh mint (optional); 1 small garlic clove; Salt to taste; 3 tablespoons freshly squeezed lemon juice; 1/2 cup extra virgin olive oil

13 ingredients

10 steps

Ingredients

2 hearts of romaine lettuce
1 small head radicchio
2 Belgian endives
1 1/2 cups arugula or watercress, washed and dried
1 rib celery, preferably from the heart, sliced very thin
2 scallions, chopped (optional)
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh dill
1 tablespoon chopped fresh mint (optional)
1 small garlic clove
Salt to taste
3 tablespoons freshly squeezed lemon juice
1/2 cup extra virgin olive oil

Directions

1

Wash and dry the romaine lettuce leaves and break into medium pieces.
2

Separate the radicchio leaves and cut into medium pieces.
3

Rinse and dry the endives and slice crosswise about 3/4 inch thick.
4

Toss together all of the greens, the celery and the scallions in a large salad bowl and sprinkle the herbs over the top.
5

Skin the garlic clove, cut in half and remove green shoots.
6

Place in a mortar and pestle with a generous pinch of salt and mash to a paste.
7

Work in the lemon juice and then the olive oil.
8

Taste and adjust salt.
9

Transfer to a jar until ready to serve the salad.
10

Just before serving, shake the dressing in the jar, pour over the salad and toss.