COTTAGE GROVE HOUSE

This colorful salad is a delight to put on the table.  I love the slight bitterness of the radicchio and using a crushed garlic clove in the dressing, then removing it upon serving is a nice way of giving a subtle garlic flavor without overwhelming.  Sometimes I plan my meals taking color into consideration. I always make sure our plates have plenty of green.  And then sometimes I even think to add red, purple, yellow and orange!  It’s a fun way to arrange the plate and perhaps put something on the table you wouldn’t normally serve at dinnertime. Like, a bowl of strawberries along side grilled carrots and asparagus.  Or roasted beets along side peeled mandarins and steamed green beans.

• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon flat leaf parsley, chopped finely
• 1/2 teaspoon dijon mustard
• 1 garlic clove, crushed
• 2 bunches watercress, trimmed, washed and spun dry
• 2 small heads of radicchio, shredded washed and spun dry
• bunch of chives, chopped
• freshly shaved parmesan
• salt and pepper

In a small bowl whisk together the olive oil, vinegar, mustard,  parsley and garlic.  Remove the whole crushed garlic and toss the watercress, radicchio, chives and dressing in a large salad bowl until well coated. Top with shaved parmesan and serve.

Serves 4

buon appetite