Wednesday, July 9, 2014

BLUEBERRY AND RASPBERRY SALAD WITDH ENDIVE AND RADICCHIO ENJOY DAN:

BLUEBERRIES AND RASPBERRIES WITH ENDIVE AND RADICCHIO SALAD
                                                                                          By CHEF DAN:
Serves 4

INGREDIENTS:
2 each endive, chopped
1/2-head radicchio, chopped
1-1/3-cup fresh blueberries
1-1/3-cup fresh raspberries
2 tablespoon walnuts. Chopped
1/3-cup raspberry vinaigrette salad dressing (recipe to follow)
2 tablespoons crumbled feta cheese

DIRECTIONS:
1.   In a bowl, toss the salad greens with the blueberries, raspberries, and walnuts.
2.   Toss with raspberry vinaigrette.
3.   Top with feta cheese.

RASPBERRY VINAIGRETTE: makes 3/4-cup
1/3-cup fresh raspberries
2 tablespoon lemon juice
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1/2-teaspoon sugar
4 tablespoons olive oil
1/2-teaspoon white pepper
1/4-teaspoon sea salt

DIRECTIONS:
1.   Using a wooden spoon, push raspberries through a wire strainer to puree.
2.   In a bowl, whisk together 2 tablespoon raspberry puree, lemon juice, Dijon mustard, vinegar, and sugar.
3.   Season with salt and pepper.
4.   Store in air tight container.


ENJOY DAN:                                      BON-APPETITE!!

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