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CATEGORY CUISINE TAG YIELD
May 1990 1 servings

INGREDIENTS

2 1/2 tb Sherry vinegar; (available at
; specialty foods
; shops)or white-wine
; vinegar
2 ts Dijon-style mustard
1/2 c Olive oil
5 Heads Bibb lettuce; leaves torn into
; bite-size
; pieces,rinsed, and
; spun dry (about 10
; cups)
2 lg Bunc watercress; coarse stems
; discarded and the
; leavesrinsed and
; spun dry (about 5
; cups)
2 c Fresh mint leaves; rinsed and spun dry

INSTRUCTIONS

In a bowl whisk together the vinegar, the mustard, and salt and
pepper to taste, add the oil in a stream, whisking, and whisk the
dressing until it is emulsified. In a large bowl toss the greens with
the dressing.
Serves 8.
Gourmet May 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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