Mixed Greens with Fresh Tomato Vinaigrette

READY IN: 15mins
Top Review by Chris White

I used more then .25 pound (closer to .5) of tomatoes, and the oil-acid balance was still way off. The dressing was absolutely dominated by the flavor of the oil, which was unpleasant. I think it is because I used standard grocery store Romas instead of a juicier, fresher variety of tomato. No rating until I try it with diff tomatoes. V-8 and Wesson would have tasted better then what I concocted with the cheap mealies I used. It's not fair to ^Dancer to rate before I have tried to make this right - it sounds so good!

Ingredients Nutrition


  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.

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