Hennessy Tavern chopped salad

  • Preparation Time15 mins
  • DifficultyEasy
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
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.

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