Salad pot-pourri
Instructions
In a cup softened the mustard with the vinegar, olive oil, salt and a ground pepper and beat with a fork until you have a smooth sauce.
Cover the bowl with a sheet of plastic wrap and let rest in refrigerator for half an hour.
Meanwhile, carefully clean all the vegetables, wash and dry thoroughly with a cloth.
A large plate lined with a layer of leaves of radicchio and endive salad with one, lie down on the private skin cherry tomatoes, radishes carved flower, small carrots into chunks of approximately 3 cm and a decorative carved, and the mushrooms whole, cut the same way.
Cut into strips the green part of green onions, leaving entire the white part, and then put them on one side of the plate so that each diner can tagliuzzarne a part on their portion of salad, if you like.
Serve the salad moving aside the prepared sauce.
Ingredients and dosing for 6 persons
- 1 head of curly salad
- 1 head of radicchio
- 2 carrots
- 1 bunch of radishes
- 10 cultivated mushrooms
- 8 cherry tomatoes
- 2 spring onions
- 1/2 cup of olive oil
- 2 tablespoons of white wine vinegar
- 1 tablespoon of mustard
- Salt
- Pepper