Watercress and mushroom salad
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Watercress (1 bunch) |
| ½ | pounds | Mushrooms -- thinly sliced |
| 1 | tablespoon | Red wine vinegar |
| 1 | tablespoon | Lemon juice |
| 1 | Shallot -- finely chopped | |
| 1 | tablespoon | Dijon mustard |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Sugar |
| ⅛ | teaspoon | Dried tarragon |
| 1 | dash | White pepper |
| 1 | tablespoon | Olive oil |
| ¼ | cup | Vegetable oil |
| 1 | tablespoon | Chopped parsley |
| 1 | tablespoon | Minced chives |
Directions
1. Remove leaves from watercress, using only tender stems; discard coarse stems. You should have about 3 cups leaves and stems. Combine with mushrooms in a medium bowl. If done ahead, cover and refrigerate.
2. In a small bowl, mix vinegar, lemon juice, shallot, mustard, salt, sugar, tarragon, and pepper. Using a whisk or fork, gradually beat in oils until slightly thickened and well combined. Mix in parsley and chives.
3. Toss watercress mixture lightly with dressing and serve immediately.
Recipe By : the California Culinary Academy File