Salada de agrigao
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| 3 | tablespoons | Red wine vinegar |
| ⅓ | cup | Extravirgin olive oil |
| 3 | Sprigs fresh basil, leaves only, finely chopped | |
| 2 | Sprigs fresh cilantro, leaves only, finely chopped | |
| 1 | small | Clov garlic, minced |
| 3 | bunches | Watercress, thoroughly washed and dried, tough stems removed |
| 2 | larges | Ripe tomatoes, cut into 3/4 inch cubes |
| 1 | small | White onion, thinly sliced and separated into rings |
Directions
In a small glass bowl, combine the salt, pepper, and vinegar and stir until the salt is dissolved. Whisking constantly, drizzle in the olive oil and continue whisking until the dressing is emulsified . Still whisking, add the basil, cilantro, and garlic. Cover with plastic wrap and allow to sit at room temperature for 1 hour so that the flavors can marry.
In a large serving bowl, combine the watercress, tomatoes, and onion rings and toss gently to mix. Drizzle on the dressing and toss again just until the ingredients are evenly coated.
>From Too Hot Tamales Show # 6211 Recipe by: Susan Feniger and Mary Sue Miliken Posted to MC-Recipe Digest V1 #534 by "Master Harper Gaellon" <gaellon@...> on Mar 21, 1997