• ½ head frisée (also called curly endive, frisée lettuce)
• ½ head oakleaf lettuce or quattro stagione
• few leaves of radicchio
• 1 head Belgian endive
• small bunch arugula leaves
• few fresh basil or flat-leaf parsley sprigs
• edible flowers to garnish* (optional)

 

FRENCH DRESSING

• 1 Tbs. white wine vinegar
• Pinch of sugar
• ½ tsp. Dijon mustard
• 3 Tbs. extra virgin olive oil
• salt and pepper

 

Tear the frisée, oakleaf lettuce and radicchio into pieces. Place the salad greens in a large serving bowl or in individual bowls if you prefer.

Cut the endive into diagonal slices and add to the bowl with the arugula leaves, basil or parsley.

To make the dressing, beat the white wine vinegar, sugar and Dijon mustard into a small bowl until the sugar has dissolved. Gradually beat in the olive oil until the dressing is creamy and thoroughly mixed. Season to taste with salt and pepper.

Pour the dressing over the salad and toss thoroughly. Sprinkle a mixture of edible flowers and petals over the top and serve.

 

*Tip: Violas, rock geraniums, nasturtiums, chive flowers and pot marigolds add vibrant colors and a sweet flavor to any salad. Use it as a centerpiece at a dinner party or to liven up a simple everyday meal.

 

--Aubrey Taylor