Ingredients

Dressing:
1/2 cup sherry vinegar
6 tablespoons capers with juice
6 heaping tablespoons spicy mustard
6 to 7 shallots
3 cups olive oil

Salad:
2 cups chopped radicchio
2 cups chopped watercress
2 cups chopped fresh mint leaves

2 cups chopped cucumbers
2 cups diced tomatoes
2 cups crumbled feta cheese
1/2 cup pitted and chopped kalamata olives
2 cups chopped scallions

Instructions

Dressing:
Puree vinegar, capers, 3 tablespoons mustard, and shallots until well blended. Pour into a
bowl. Add the remaining mustard around the edge of the bowl and fold into the mixture. Add
the oil in a stream while stirring constantly until creamy.

Salad:
Combine all of the ingredients in a large bowl. Transfer about 1 1/2 cups of the salad
mixture into serving bowls. Coat lightly with some dressing and toss to combine. Serve
immediately.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe

provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in
the proportions indicated, and therefore, we cannot make any representation as to the
results.