Yield: 1 servings
Measure | Ingredient |
---|---|
1½ tablespoon | White-wine vinegar |
¼ cup | Olive oil |
3 bunches | Watercress; coarse stems |
\N \N | ; discarded, rinsed |
\N \N | ; well and spun dry |
\N \N | ; (about 12 cups) |
2 \N | Red bell peppers; cut into julienne |
\N \N | ; strips |
½ pounds | Daikon radish; (available |
\N \N | ; seasonally at |
\N \N | ; specialty produce |
\N \N | ; markets and some |
\N \N | ; supermarkets), |
\N \N | ; peeled and cut into |
\N \N | ; julienne 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, 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.