Mixed Greens w/Fennel, Pears, & Parmesan
- 2 bunch watercress, tough stems removed
- 3 cups coarsely torn salad lettuce
- 1 small head raddichio, leaves shredded
- 1 ½ cup sliced fresh fennel stalks
- 3 tbs. pine nuts, toasted
- 2 ripe Bosc pears, peeled, cored and thinly sliced
- 1 cup shredded parmesan cheese (use vegetable peeler)
- 2/3 cup lemon leek salad dressing
- Toss watercress, lettuce, raddichio, and fennel in large bowl.
- Scatter pine nuts, parmesan and pears over greens.
- Toss salad with enough dressing to coat.
- Serve immediately.
Lemon Leek Salad Dressing
- 1 large egg yolk
- 2 tablespoon Dijon mustard
- ½ cup fresh lemon juice
- 3 tbs. tarragon vinegar
- 1 leek, rinsed well, white bulb and green stalk, finely minced
- 3 tbs. dried tarragon
- 1 ½ cups vegetable oil
- 2 cups extra virgin olive oil
- salt & lots of freshly ground pepper to taste
- Whisk egg yolk and mustard together in mixing bowl.
- Whisk in lemon juice and vinegar.
- Add leek & tarragon & whisk to combine.
- While continuing to whisk, pour in the vegetable and olive oils in a thin steady stream.
- Season to taste with salt and pepper.
- Store covered in refrigerator (use at room temperature).
Makes: 5 cups