Green Salad with Mustard Vinaigrette

Name: Green Salad with Mustard Vinaigrette
Yield: 4
Ingredients: 1/2 cup of escarole; 1/2 cup of arugula; 1/2 cup of radicchio; 1 egg; 1 cup of olive oil or vegetable oil; 1 tablespoon of mustard; 1/4 cup of red wine vinegar; A few drops of English dressing; Salt and black pepper

1
1/2 cup of escarole
2
1/2 cup of arugula
3
1/2 cup of radicchio
4
1 egg
5
1 cup of olive oil or vegetable oil
6
1 tablespoon of mustard
7
1/4 cup of red wine vinegar
8
A few drops of English dressing
9
Salt and black pepper

Ingredients

1
1/2 cup of escarole
2
1/2 cup of arugula
3
1/2 cup of radicchio
4
1 egg
5
1 cup of olive oil or vegetable oil
6
1 tablespoon of mustard
7
1/4 cup of red wine vinegar
8
A few drops of English dressing
9
Salt and black pepper

Directions

1
Wash the escarole well and tear it into pieces
2
Dry thoroughly
3
Trim the stems of the arugula and radicchio
4
Wash and dry thoroughly
5
Place in a salad bowl, cover, and refrigerate until serving time
6
Crack an egg into a small bowl
7
Beat for 1 to 2 minutes
8
Continue beating while slowly adding the olive oil until fully incorporated
9
In a separate bowl, mix together the mustard, vinegar, and English dressing
10
Stir well
11
Add this mixture slowly to the egg with the olive oil, beating well
12
Season to taste with salt and black pepper
13
Mix in the greens just before serving
14
Serve 4-6 portions
15
Note: You can choose other leafy green combinations
16
When using larger leaves, tear them into pieces for better flavor penetration and easier eating
17
To reduce calories, reduce the amount of olive oil or vegetable oil.