Bowl of Mixed Greens Salad
(click to enlarge)

Mixed Greens Salad


Spain - Catalunya   -   Ensalada a la mallorquina
Makes:
Effort:
Sched:
DoAhead:  		 4 salad
**
40 min
Most		 An excellent light salad of fresh greens which can be made in any desired quantity. The greens can be prepared a couple hours in advance. Bag them and keep the tomatoes, garnishes and dressing separate. See Buffet Service.




3-1/2
2
3-1/2
3-1/4
4
1
6
------
1
4
3
1-1/2
1/2
2/3
1/3
1/4
------
1
3
oz
oz
oz
oz
oz
med
oz
----
cl

T
T
t
t
t
t
----


Escarole
Watercress
Chicory
Endive
Carrot
Scallion
Cherry Tomatoes
-- Dressing
Garlic
Anchovy fillet (1)
Olive Oil ExtV
Wine Vinegar
Dijon Mustard
Salt
Pepper
Sugar (2)
-- Garnish
Egg, hard boiled
Radishes

If you are unfamiliar with some of these greens see our Lettuce & Chicory page, except for Watercress which is a Mustard.

Prep   -   (40 min)
  1. Tear ESCAROLE into salad size pieces discarding the thick stems. You should end up with 1-1/4 cup lightly packed.
  2. Discard thick stems and break up WATERCRESS medium. You should have about 2/3 cup lightly packed.
  3. Tear CHICORY leaves into salad size pieces. You should have about 1 cup lightly packed.
  4. Tear ENDIVE leafy parts from stems and into salad size pieces. You should have about 1 cup lightly packed.
  5. Scrape CARROTS, and cut into 2 inch juliennes (I use a julienning vegetable peeler).
  6. Cut SCALLION into 2 inch juliennes.
  7. halve TOMATOES lengthwise and add to the bowl.
  8. Mix All of Above together in a mixing bowl and toss until well distributed.
  9. Hard boil EGG, chill and chop medium for Garnish.
  10. Slice RADISHES very thin for Garnish.
  11. Smash GARLIC and ANCHOVIES to paste in a mortar and whip together All Dressing Items.
  12. At serving time fold in Dressing and sprinkle with Radish Slices and Chopped Egg. For parties see Note-3.
NOTES:

  1. Anchovies:

      Please use Spanish, Italian, or South American anchovies. Moroccan anchovies (95% of canned anchovies) range from poor to disgusting. For details see our Anchovy page.

  2. Sugar:

      This is meant to compensate for all the greens being somewhat bitter, but it is optional depending on your taste.

  3. Buffet Service:

      Make about half again as much dressing as noted. Serve the salad garnished, but with the dressing on the side with a tiny ladle or deep spoon for self service application. Don't put it in something pourable or some bozzo will pour all of it on his one portion.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
dgv_green1 101205 drcs173   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.