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
Directions
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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By sarahhoben_5464731
Granby, CT
on May 18, 2006
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This salad was a huge hit for Mother's Day brunch at our house. I think the recipe serves more than the 5-8 it states (maybe at a main dish it is correct. I had 15 and have been eating leftovers all week. I haven't minded though, the mix of greens is quite tasty and the dressing elicited numerous compliments.
Read all 1 reviews