Crunchy leaf salad

Name: Crunchy leaf salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 small clove of garlic; 1 Shallot or small onion; 3 TABLESPOONS White wine vinegar; 1/2 TEASPOON Rotisseur mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 150 g cherry tomatoes; 75 g Lamb's lettuce; 1 large cob chicory (175-200 g)

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 small clove of garlic
1 Shallot or small onion
3 TABLESPOONS White wine vinegar
1/2 TEASPOON Rotisseur mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
150 g cherry tomatoes
75 g Lamb's lettuce
1 large cob chicory (175-200 g)

Directions

1
Peel the garlic and shallot. Finely dice the shallot, press the garlic through a garlic press. Mix vinegar, mustard, garlic, shallot, salt and pepper. Finally, beat in olive oil. Wash, drain and quarter the tomatoes. Mix tomatoes and vinaigrette and put aside.
2
Clean the lamb's lettuce and chicory, wash thoroughly and drain. Leave some chicory leaves whole and cut the rest into fine strips. Mix the chicory strips with the tomatoes. Arrange the lamb's lettuce and chicory on plates and place the marinated tomatoes on top. Serve immediately with fresh baguette