Watercress-mushroom salad

Yield: 4 Servings

Measure Ingredient
½ cup Extra-virgin olive oil
2 Cloves (large) garlic; minced
1 teaspoon Fresh minced rosemary
1 teaspoon Fresh minced tarragon
1 teaspoon Fresh minced thyme
2 teaspoons Fresh minced basil (if using dried spices; cut (amounts in half)
1 tablespoon Dijon style mustard
1 Bunch watercress; rinsed, stemmed (about 2 cups)
2 cups Fresh button mushrooms; very thinly sliced
1 large Head endive; separated
1 tablespoon Caribe (N.M. red chile)
2½ tablespoon Fresh lime juice

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, .

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