Yield: 1 servings
Measure | Ingredient |
---|---|
1 tablespoon | Red-wine vinegar |
¼ cup | Olive oil |
4 bunches | Watercress; coarse stems |
\N \N | ; discarded, rinsed |
\N \N | ; and spun dry(about |
\N \N | ; 14 cups) |
1½ cup | Radishes; cut into julienne |
\N \N | ; strips |
In a large bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the watercress and the radishes and toss the salad well.
Serves 8.
Gourmet June 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.