Watercress salad with warm vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Minced shallot |
| 2 | teaspoons | Dijon-style mustard |
| 1 | teaspoon | Honey |
| 1½ | tablespoon | Red-wine vinegar |
| 4 | tablespoons | Olive oil |
| 3 | bunches | Watercress; coarse stems |
| ; discarded and the | ||
| ; tender sprigsrinsed | ||
| ; and spun dry (about | ||
| ; 9 cups packed | ||
| ; loosely) | ||
Directions
In a small saucepan whisk together the shallot, the mustard, the honey, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Heat the dressing over moderately low heat, whisking occasionally, until it is hot and in a bowl toss it with the watercress.
Serves 8.
Gourmet November 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.