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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Newest Ratings and Reviews
Read all 7 reviews
By cathydarn_11412848
northvale, NJ
on November 28, 2008
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Not only was the original reviews great but my girlfriends and i decided to check out the restaurant. And the new salads are amazing especially their Thai steak salad. Now i want the recipe for that JILL Hennessy
By breez03_1276764
Setauket, NY
on March 29, 2007
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I've been looking for some chopped salads & this is a great one. I took the advice of another reviewer and I cut this dressing in half--except I used a scant cup of oil. I also used white wine vinegar instead of sherry vinegar. For the salad I used chopped Romaine instead of mint though a bit of mint might give it a nice flavor.. The salad was a hit. Definitely a keeper.
By jwnihill_4018254
Alexandria Twp., NJ
on January 18, 2007
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The best salad I've had in ages.
Read all 7 reviews