| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Salad |
4 |
Servings |
INGREDIENTS
| 6 |
|
-(up to) |
| 8 |
|
Bunches fresh watercress |
| 3 |
tb |
Raspberry vinegar |
| 1/2 |
c |
Plus |
| 1 |
tb |
Pure olive oil |
|
|
Freshly ground pepper |
|
|
Salt |
| 12 |
|
Strawberries; sliced |
| 1 |
|
Red onion; thinly sliced |
INSTRUCTIONS
1. Wash the watercress. Trim off the bitter ends and stems. Set aside.
2. Slowly whisk the vinegar into the olive oil, adding the pepper and salt
to taste.
3. Divide the watercress evenly onto chilled salad plates. Top with
strawberries and red onion, pour on the dressing, and serve at once. You
may substitute red wine vinegar for the raspberry vinegar.
RISTORANTE GIOVANNI'S
CHAGRIN BLVD, CLEVELAND
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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