Salade Panachee (Mixed green salad)
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1head Boston lettuce
- 1bunch watercress
- 1red, ripe tomato, cored and cut in eighths
- 6radishes, trimmed and thinly sliced
- 2tablespoons tarragon vinegar
- 1clove garlic, finely minced
- 1tablespoon imported mustard such as Dijon or Dusseldorf
- 6tablespoons olive oil
- Salt to taste if desired
- Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
199 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 315 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Core Boston lettuce and separate leaves. Trim off tough stems of watercress. Rinse greens and shake off excess moisture. Put greens in salad bowl and add tomato and radishes.
- Step 2
Blend vinegar, minced garlic and mustard in mixing bowl. Stir with whisk, gradually adding oil. Add salt and pepper to taste.
- Step 3
Pour dressing over the greens and toss.
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Mary
I don't understand the need to "core" a tomato. With the "core" out they fall apart.
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