- 2 pcs heads of Boston type lettuce
- 1 pc heart of romaine lettuce
- 1 pc cespograndediindindiabiabga
- 1 pc bunch of watercress
- half a small head of curly salad
Ingredients For seasoning
- 240 g extra virgin olive oil
- 1 pcs large shallot
- 1 pc clove of garlic
- aged sherry vinegar
- creamy mustard
- rustic mustard
For the green salad recipe, peel the lettuces and the Belgian endive and peel them; break the leaves roughly. Clean the watercress keeping the leaves and stems more tender. Eliminate the dark green outer leaves and the tops of the curly salad, obtaining only the light green and white parts. Wash all the salads, drain them and set them aside.
FOR SEASONING: Chop the shallot and rinse it in cold water. Collect it in a bowl with 3 tablespoons of vinegar and 1 spoonful of warm water. Let stand for 2 minutes, then add the oil, 1 generous teaspoon of creamy mustard and 1 of the rustic one, 1 of honey, 2 sprigs of chopped thyme, chopped garlic and a pinch of salt. Place a first handful of salads in a serving bowl; add salt and pepper and add the seasoning. Proceed by overlapping as many layers as possible of leaves, completing with a last seasoning thread. Serve immediately.