Red-Leaf Lettuce, Curly Endive, and Cashew Salad


  • 2 teaspoons Dijon-style mustard
  • 2 cups curly endive (chicory)
  • 4 cups torn red-leaf lettuce
  • 2 tablespoons roasted cashews
  • 1 ½ teaspoons white-wine vinegar
  • 2 tablespoons olive oil

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.

View full recipe at Epicurious


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