Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 | Bunch broccoli |
| 1 | Bunch watercress |
| 1 | Head Boston Leaf lettuce |
| 1 | Head Iceburg lettuce |
| 2 | Tomatoes; cut into wedges |
| 12 | Mushrooms; cleaned & sliced |
| 1 | Clove garlic |
| 2 | Green onions; minced |
| ½ teaspoon | Dijon mustard |
| 2 teaspoons | Salt |
| ½ teaspoon | Freshly ground black pepper |
| 1 teaspoon | Sugar |
| ⅓ cup | Red wine vinegar |
| 1 tablespoon | Dried basil |
| 1 tablespoon | Dried tarragon |
| 1 teaspoon | Celery seed |
| 1 cup | Cottonseed oil |
MUSTARD-HERB DRESSING
Cut broccoli into florets. Steam 5 min.; drain. Core & wash watercress & lettuces. Shake off excess moisture & tear into bite-size pieces. Place in individual salad bowls. Arrange the broccoli, tomatoes, & mushrooms over the leaves and toss with the dressing. DRESSING: Place all ingredients except the oil in the blender. Process until well blended. With the machine still on, add the oil in a slow, steady stream.
THE IMPECCABLE PIG
E. INDIAN SCHOOL RD.;SCOTTSDALE WINE: J. PHELPS CHARDONNAY, 1979 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .