Ingredients

The following ingredients have 4 Servings
  • 2 hearts of romaine (chopped)
  • 1 endive (sliced)
  • 1 cup chopped watercress leaves
  • 3 carrots (peeled and grated)
  • 2 celery stalks (diced)
  • 2 tomatoes (cored and diced)
  • 1/2 cup olives (pitted and quartered)
  • 1/2 cup peas, frozen or fresh ((if fresh, steam lightly, then chill; if frozen let thaw under cool running water))
  • 1/2 cup olive oil
  • 1/4 cup vinegar ((I used champagne vinegar))
  • 1 teaspoon salt ((I used 1 1/2 tsp))
  • 1 teaspoon sugar ((I used 2 tsp for a slightly sweeter dressing))
  • 1 teaspoon paprika
  • 1/2 teaspoon minced fresh garlic

Instruction

  • Combine salad ingredients in a bowl. Whisk together dressing ingredients, or shake them in a clean bottle. Let rest for 5 minutes. Whisk or shake again, let rest for 5 minutes. Whisk or shake again, then pour over the salad.
  • The original recipe makes a lot of dressing. You may wish to start by adding half to the salad, then add more to taste after tossing, to avoid “drowning” the salad in dressing. Use clean hands to toss the salad ingredients with the dressing, making sure all ingredients are evenly coated with dressing. Serve.