Watercress-mushroom salad

4 Servings

Ingredients

QuantityIngredient
½cupExtra-virgin olive oil
2Cloves (large) garlic; minced
1teaspoonFresh minced rosemary
1teaspoonFresh minced tarragon
1teaspoonFresh minced thyme
2teaspoonsFresh minced basil (if using dried spices; cut (amounts in half)
1tablespoonDijon style mustard
1Bunch watercress; rinsed, stemmed (about 2 cups)
2cupsFresh button mushrooms; very thinly sliced
1largeHead endive; separated
1tablespoonCaribe (N.M. red chile)
tablespoonFresh lime juice

Directions

Combine oil, garlic, herbs and mustard and let stand at least 30 minutes (or longer) at room temperature while you prepare the salad ingredients.

Arrange watercress, endive & mushrooms in a wooden or glass bowl; refrigerate until cold. To serve, sprinkle with caribe, then add dressing and lace with lime juice. Toss and serve. Makes 4 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .