New Herb Chef Salad with Green Herb
Dressing
Serves 4 to 6 as a main course.
6 carrots
8 radishes
a 1 lbs piece of ham
1 head
romaine
1 small head radicchio
1
small head frisee (French curly endive)
a 3-ounce
container sunflower sprouts
a 15 to 19 ounce can
chick-peas
1 red onion
1 tsp
salt
For dressing:
1 clove garlic
2/3 cup packed fresh basil leaves
1/4 cup packed fresh flat-leafed parsley leaves
2
tbls mixed fresh herbs such as thyme, rosemary and marjoram
3 tbls white-wine vinegar
1/2 tsp salt
1/3 cup Napa Valley Grapeseed Oil
a piece
Parmigiano-Reggiano (about 1/3 lbs)
3/4 lbs cherry
tomatoes
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