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| Chef | |
| Submitted | February 21st 2010 |
| Cuisine | American |
| Category | Salad |
| Level | Intermediate |
| Servings | |
| Rating |
Ingredients
Salad
2 large heads romaine lettuce, chopped
1 head radicchio, chopped
3 Belgian endives, chopped
1 lb roasted chicken, chopped
1/4 lb blue cheese, crumbled
6 oz bacon, cooked, drained, crumbled
2 large apples, peeled and chopped
1/2 bunch parsley, chopped
1/2 lemon, juiced
Mustard Vinaigrette
2 tbsp shallots, diced
1/4 cup sherry vinegar
1 tsp Dijon mustard
1/2 Tbsp whole grain mustard
3/4 cup extra virgin olive oil
1/2 tsp honey
salt and pepper
Directions
Vinaigrette:
Soak shallots in vinegar for 5 minutes. Whisk in mustards, then olive oil, then honey. Season to taste with salt and pepper.
Salad:
Place all ingredients (except lemon juice) in a large salad bowl. Toss with vinaigrette and lemon juice. Season to taste with salt and pepper.