| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
December 19 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
White-wine vinegar |
| 1/2 |
ts |
Dijon-style mustard |
| 2 |
ts |
Finely chopped fresh parsley leaves |
| 1/3 |
c |
Extra-virgin olive oil |
| 2 |
bn |
Watercress; trimmed, washed |
|
|
; well, spun dry, and |
|
|
; separated into |
|
|
; small sprigs |
| 2 |
sm |
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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