Watercress, bell pepper, and daikon radish salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | White-wine vinegar |
| ¼ | cup | Olive oil |
| 3 | bunches | Watercress; coarse stems |
| ; discarded, rinsed | ||
| ; well and spun dry | ||
| ; (about 12 cups) | ||
| 2 | Red bell peppers; cut into julienne | |
| ; strips | ||
| ½ | pounds | Daikon radish; (available |
| ; seasonally at | ||
| ; specialty produce | ||
| ; markets and some | ||
| ; supermarkets), | ||
| ; peeled and cut into | ||
| ; julienne strips | ||
Directions
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, the bell peppers, and the daikon and toss the salad well.
Serves 8.
Gourmet December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.