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Recipe courtesy of Hennessy Tavern

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Total:: 15 min
Prep:: 15 min

Yield:: about 6 to 8 servings of salad; about 4 cups dressing

Level:: Easy

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Hennessy Tavern, Northvale, NJ

My Private Notes

Name: Hennessy Tavern Chopped Salad
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: about 6 to 8 servings of salad; about 4 cups dressing
Ingredients: 1/2 cup sherry vinegar; 6 tablespoons capers with juice; 6 heaping tablespoons spicy mustard; 6 to 7 shallots; 3 cups olive oil; 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

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Hennessy Tavern Chopped Salad

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My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53