2 Belgian endivesTear the lettuce and radicchio into bite-sized pieces and put them in a salad bowl. If the endives are not too big, cut off the stem end, separate the leaves, leaving them whole, and toss them with the lettuce.
1 head radicchio
1 head of leafy green lettuce
(Boston, butterhead or leaf lettuce)
2 tablespoons balsamic vinegarWhisk together the dressing ingredients, gradually adding the oil, then stir in the basil. Pour dressing over salad just before serving, toss, and enjoy!
1 tablespoon soy sauce
2 teaspoons granulated sugar
½ teaspoon grated ginger root
1 or 2 cloves of garlic, crushed
¼ cup extra virgin olive oil
2 tablespoons fresh chopped basil or ½ teaspoon dried basil
salt and pepper to taste
To grate the ginger, I use a bamboo ginger grater like this one. In this picture, you're actually seeing three ginger graters stacked on top of one another. I bought mine in my local Chinatown. Such a simple device, and it works like a charm and easily rinses clean. Gotta love that.
You may have noticed that I always use homemade salad dressing. Each salad is unique, so it deserves an appropriate dressing. So to avoid having a dozen bottled dressing in the fridge, I make my own. Besides, what's easier than whipping up a salad dressing? Two minutes and you're done!
This is one of my favorite salad dressings ever, so I sometimes double the recipe and store what's leftover in a covered jar in the refrigerator.
Until next time,