Yield: 1 servings
|2 tablespoons||White-wine vinegar|
|½ teaspoon||Dijon-style mustard|
|2 teaspoons||Finely chopped fresh parsley leaves|
|⅓ cup||Extra-virgin olive oil|
|2 bunches||Watercress; trimmed, washed|
|\N \N||; well, spun dry, and|
|\N \N||; separated into|
|\N \N||; small sprigs|
|2 smalls||Head radicchio; shredded fine,|
|\N \N||; washed well, and|
|\N \N||; spun dry|
|3 \N||Scallions; sliced|
|6 ounces||Parmesan at room temperature; shaved into curls|
|\N \N||; with a vegetable|
|\N \N||; peeler|
In a small bowl whisk together the vinegar, the mustard, the parsley, and salt and pepper to taste, add the oil in a stream, whisking , and whisk the dressing until it is emulsified. In a large bowl toss together the watercress, the radicchio, and the scallions, pour the dressing over the salad greens, and toss the mixture well. Transfer the salad to a serving bowl and arrange the Parmesan curls on top.
Gourmet December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.