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Hennessy Tavern chopped salad
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Hennessy Tavern chopped salad
Ingredients
- For salad:
- 100g pitted and chopped kalamata olives
- 250g crumbled feta cheese
- 400g diced tomatoes
- 300g chopped cucumbers
- 50g chopped fresh mint leaves
- 200g chopped watercress
- 200g chopped radicchio
- For dressing:
- 750ml olive oil
- 6 to 7 shallots
- 6 heaping Tbsp spicy mustard
- 6 Tbsp capers with juice
- 125ml sherry vinegar
- 200g chopped spring onions
Method
How to make Hennessy Tavern chopped salad
1) 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.
2) Salad: Combine all of the ingredients in a large bowl. Transfer about 335g of the salad mixture into serving bowls. Coat lightly with some dressing and toss to combine. Serve immediately.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
