Watercress, celery, and parsley salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | White-wine vinegar |
| 1 | tablespoon | Dijon mustard |
| 2 | tablespoons | Olive oil |
| 1 | bunch | Watercress; coarse stems |
| ; discarded, washed | ||
| ; well and spun dry | ||
| ; (about 3 cups) | ||
| 1 | Celery rib; sliced thin | |
| ; crosswise | ||
| ¼ | cup | Fresh flat-leafed parsley leaves; washed well and |
| ; spun dry | ||
Directions
In a bowl whisk together vinegar, mustard, and salt and pepper to taste and whisk in oil until dressing is emulsified. Add watercress, celery, and parsley and toss to combine well.
Serves 2.
Gourmet January 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.