Mixed Greens With Fresh Tomato Vinaigrette

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 large belgian endive, cored,leaves separated
• 1 bunch watercress, thick stems discarded
• 1 head butter lettuce or 1 head baby bibb lettuce or 1 head boston lettuce, leaves torn
• 1 bunch arugula, thick stems discarded or 1/4 lb baby arugula
• salt & freshly ground black pepper
• 3 (1/4 lb) tomato, 2 cut into large chunks and 1 peeled,seeded and chopped
• 1 clove garlic, smashed
• 1 tablespoon fresh lemon juice
• 1/4 cup extra virgin olive oil
• sea salt
• fresh ground pepper

Recipe

• 1 combine the endives, watercress, lettuce and arugula in a large bowl.
• 2 add half of the dressing and gently toss to coat.
• 3 season with salt and pepper.
• 4 serve the salad on plates and drizzle with the remaining vinaigrette.
• 5 makes 8 servings.
• 6 vinaigrette; in a blender, puree the tomato chunks until smooth.
• 7 strain through a fine sieve, pressing hard on the solids.
• 8 rinse out the blender and return the tomato juice to it.
• 9 add the garlic and lemon juice and with the machine on, add the olive oil in a thin stream, blending until smooth.
• 10 add the chopped tomato and pulse just until chunky.
• 11 season with salt and pepper.