| 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
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