Side Pannel
Watercress and Mushroom Salad
Watercress and Mushroom Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Side Dishes
Ingredients List
- 6 oz Watercress (1 bunch)
- 1/2 lb Mushrooms -- thinly sliced
- 1 tb Red wine vinegar
- 1 tb Lemon juice
- 1 Shallot -- finely chopped
- 1 tb Dijon mustard
- 1/4 ts Salt
- 1/4 ts Sugar
- 1/8 ts Dried tarragon
- 1 ds White pepper
- 1 tb Olive oil
- 1/4 c Vegetable oil
- 1 tb Chopped parsley
- 1 tb Minced chives
Directions
1. Remove leaves from watercress, using only tender stems; discard coarse
stems. You should have about 3 cups leaves and stems. Combine with
mushrooms in a medium bowl. If done ahead, cover and refrigerate.
2. In a small bowl, mix vinegar, lemon juice, shallot, mustard, salt,
sugar, tarragon, and pepper. Using a whisk or fork, gradually beat in oils
until slightly thickened and well combined. Mix in parsley and chives.
3. Toss watercress mixture lightly with dressing and serve immediately.
stems. You should have about 3 cups leaves and stems. Combine with
mushrooms in a medium bowl. If done ahead, cover and refrigerate.
2. In a small bowl, mix vinegar, lemon juice, shallot, mustard, salt,
sugar, tarragon, and pepper. Using a whisk or fork, gradually beat in oils
until slightly thickened and well combined. Mix in parsley and chives.
3. Toss watercress mixture lightly with dressing and serve immediately.
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