Red-leaf lettuce, curly endive, and cashew salad

Ingredients

Quantity		Ingredient
1½	teaspoon	White-wine vinegar
2	teaspoons	Dijon-style mustard
2	tablespoons	Olive oil
4	cups	Torn red-leaf lettuce; rinsed and spun dry
2	cups	Torn curly endive; (chicory), rinsed
		; and spun dry
2	tablespoons	Roasted cashews; chopped fine

Directions

In bowl whisk together the vinegar, the mustard, and salt and pepper to taste and whisk in the oil, whisking until the dressing is emulsified.

Add the red-leaf lettuce, the curly endive, and the cashews and toss the salad well.

Serves 2.

Gourmet January 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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