Summer chopped salad with creole mustard dressing
Indulge in the flavors of summer with a refreshing chopped salad tossed in a zesty Creole mustard dressing. A harmony of freshness, crunch, and tanginess awaits!
Ingredients:
- ¼ cup fresh squeezed lemon juice (or a mixture of lemon and lime)
- 2 tablespoons Creole (or other coarse-ground) mustard
- ½ teaspoon hot sauce such as Tabasco (more to taste)
- 1 teaspoon Worcestershire sauce
- ¼ cup olive oil (more to taste)
- Generous pinch of salt
- 3 ears of fresh corn (younger the better) kernels cut off the cob
- 1 heart of romaine, chopped into small pieces
- 1 head of endive, halved and sliced into half-moons
- 1/4 cup purslane leaves or watercress
- ½ cup chopped red bell pepper
- 1 cup chopped fresh herbs and lettuces (I used a mix of basil, arugula, radicchio, and mint.)
- 1-2 scallions, finely chopped into tiny pieces
- ¼ cup crumbled ricotta salata (optional)
- Salt and fresh ground black pepper to taste
- ¼ cup toasted pine nuts
Instructions:
- To Prepare the Dressing:
- Combine all ingredients and mix well. Sample the dressing and make any necessary adjustments. (This dressing tends to be tangy, so you may prefer to add a touch more oil.)
- To Assemble the Salad:
- Mix together the assortment of vegetables and cheese (if preferred). Gradually drizzle the dressing over the salad. Season to taste, incorporating salt and pepper as needed. Scatter pine nuts on top before serving.
Summary:
- Calories: 1212 kcal
- Fat: 91 g
- Protein: 28 g
- Carbs: 97 g
- Potassium: 2802 mg
- Magnesium: 328 mg