Prep 15 mins
Cook 0 mins
I found this recipe on Inside Dish with Rachael Ray and tweeked it a lttle. She got it from Jill Hennessy and the Hennessy Tavern, Northvale, NJ. Great salad!
- 1⁄4 cup sherry wine vinegar (may use half balsamic)
- 3 tablespoons capers, with juice
- 3 tablespoons spicy mustard
- 3 -4 shallots (or green onions)
- 1 1⁄2 cups olive oil
- 1 cup chopped radicchio (or red cabbage)
- 1 cup chopped watercress (or cilantro)
- 1 cup chopped fresh mint leaves
- 1 cup chopped cucumber
- 1 cup diced tomato
- 1 cup crumbled feta cheese
- 1⁄4 cup kalamata olive, pitted and chopped
- 1 cup chopped scallion
- Puree the vinegar, capers, 1 1/2 tablespoons mustard, and shallots(or green onions) until well blended. Pour into a bowl. Add the remaining mustard around the edge of the bowl and fold into the mixture. Add the oil in a stream while stirring constantly until creamy.
- Combine all of the ingredients in a large bowl. Move about 1 1/2 cup of the salad mixture into serving bowls. Coat lightly with some dressing and toss to combine. Serve immediately.
I made this to take to the beach with us yesterday and it was a huge hit. I used red cabbage, cilantro and balsamic vinegar as my options. Kept the dressing (which I only made up in half after reading PaulaG's review) in a little jar and added it to the salad at the last minute. Healthy, pretty and utterly delicious.
This was made for the ZWT Great Britian and it is wonderful! I used the balsamic vinegar option but made the salad as directed except for the scallions (which I forgot to add). This salad is wonderfully delicious and so pretty too! Thanks for sharing this keeper which we will be making again soon!
This was made for the ZWT British Picnic Challenge. I used the red cabbage alternative as radicchio was very expensive. Not having 1 cup of fresh mint leaves, I used basil. It was wonderful. The only complaint I have is that the dressing makes a ton and you only need a little bit for the salald.