Watercress and boston lettuce salad with walnuts
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Fresh lemon juice |
| 1 | tablespoon | Olive oil |
| ½ | bunch | Watercress; coarse stems |
| ; discarded and the | ||
| ; leaveswashed well | ||
| ; and spun dry (about | ||
| ; 2 cups) | ||
| 2 | cups | Torn Boston lettuce; washed well and |
| ; spun dry | ||
| 3 | Radishes; cut into julienne | |
| ; strips | ||
| ¼ | cup | Walnuts; toasted lightly and |
| ; chopped | ||
Directions
In a large bowl whisk together the lemon juice, the oil, salt and pepper to taste until the dressing is emulsified, add the watercress, the lettuce, the radishes, and the walnuts, and toss the salad well.
Serves 2.
Gourmet November 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.