CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
4 |
Servings |
INGREDIENTS
1/2 |
c |
Extra-virgin olive oil |
2 |
|
Cloves (large) garlic; minced |
1 |
ts |
Fresh minced rosemary |
1 |
ts |
Fresh minced tarragon |
1 |
ts |
Fresh minced thyme |
2 |
ts |
Fresh minced basil (if using dried spices; cut (amounts in half) |
1 |
tb |
Dijon style mustard |
1 |
|
Bunch watercress; rinsed, stemmed (about 2 cups) |
2 |
c |
Fresh button mushrooms; very thinly sliced |
1 |
lg |
Head endive; separated |
1 |
tb |
Caribe (N.M. red chile) |
2 1/2 |
tb |
Fresh lime juice |
INSTRUCTIONS
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,
http://www.erols.com/hosey.
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