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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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TRICOLOR SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Carrel Estate in Pilot Point Texas in 1987. Ingredients:
1 pomegranate |
2 oranges |
1 grapefruit |
2 heads endive |
2 bunches watercress |
3 cloves garlic minced |
1 tablespoon dijon mustard |
1/2 teaspoon salt |
3 tablespoons balsamic vinegar |
7 tablespoons vegetable oil |
1 tablespoon parsley |
1 tablespoon chives |
3 fresh basil leaves |
1 teaspoon freshly ground black pepper |
Directions:
1. Pull open pomegranate and reserve seeds.
2. Peel and section oranges and grapefruit.
3. Separate endive leaves.
4. Arrange watercress in center of a large platter.
5. Place endive leaves around perimeter like spokes in a wheel.
6. Place a section of grapefruit and a section of orange between endive spokes.
7. Whisk together garlic, mustard, salt, vinegar, oil, parsley, chives, basil and pepper.
8. Drizzle dressing over salad and dot with pomegranate seeds.
9. If making dressing ahead chill and whisk again before serving.
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