| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | December 19 | 1 | Servings | |
INGREDIENTS
| 2 | T | White-wine vinegar |
| 1/2 | t | Dijon-style mustard |
| 2 | t | Finely chopped fresh parsley |
| leaves | ||
| 1/3 | c | Extra-virgin olive oil |
| 2 | Watercress, trimmed washed | |
| well spun dry and | ||
| separated into | ||
| small sprigs | ||
| 2 | Head radicchio, shredded | |
| fine | ||
| washed well and | ||
| spun dry | ||
| 3 | Scallions, sliced | |
| 6 | oz | Parmesan at room |
| temperature shaved into | ||
| curls | ||
| with a vegetable | ||
| peeler |
INSTRUCTIONS
In a small bowl whisk together the vinegar, the mustard, the parsley, 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 together the watercress, the radicchio, and the scallions, pour the dressing over the salad greens, and toss the mixture well. Transfer the salad to a serving bowl and arrange the Parmesan curls on top. Serves 8. Gourmet December 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 874
Calories From Fat: 553
Total Fat: 62.9g
Cholesterol: 149.7mg
Sodium: 2638.8mg
Potassium: 346mg
Carbohydrates: 11.3g
Fiber: <1g
Sugar: 2.3g
Protein: 66.2g