Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Mayonnaise |
| 1 tablespoon | Plain yogurt |
| 1 teaspoon | Anchovy paste; or to taste |
| 1½ teaspoon | White-wine vinegar; or to taste |
| 1 small | Scallion; minced |
| 2 teaspoons | Minced fresh tarragon leaves |
| 1 tablespoon | Minced fresh chives |
| 1 tablespoon | Minced fresh parsley leaves |
| 1 bunch | Watercress; coarse stems |
| \N \N | ; discarded, rinsed, |
| \N \N | ; and spun dry |
| ½ \N | Cucumber; peeled, seeded, and |
| \N \N | ; chopped |
| 1 cup | Vine-ripened cherry tomatoes; halved if large |
In a bowl whisk together mayonnaise, yogurt, anchovy paste, vinegar, scallion, herbs, and salt and pepper to taste.
Divide watercress, cucumber, and tomatoes between 2 plates and spoon dressing over salads.
Serves 2.
Gourmet July 1995
Converted by MC_Buster.
Per serving: 250 Calories (kcal); 25g Total Fat; (83% calories from fat); 4g Protein; 7g Carbohydrate; 12mg Cholesterol; 183mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.