Yield: 4 Servings
|1||Lemon; juice of (or more)|
|½ cup||Walnut oil|
Wash the watercress, shake to remove excess water and twist off the coarse stems. Place in a plastic bag in the refrigerator for 1 hour to crisp. Mash the garlic with the salt. Combine with the lemon juice, oregano, and pepper in a salad bowl. Whisk in the walnut oil little by little to obtain an emulsified dressing. Correct the seasoning, adding additional lemon juice if necessary. Gently toss the watercress with the dressing. Serve on chilled salad plates with lemon wedges for garnish.
COPLEY PLAZA, BOSTON
GEVREY CHAMBERTIN DOMAINE POULET From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .