| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
ts |
Fresh lemon juice |
| 1 |
tb |
Olive oil |
| 1/2 |
bn |
Watercress; coarse stems |
|
|
; discarded and the |
|
|
; leaveswashed well |
|
|
; and spun dry (about |
|
|
; 2 cups) |
| 2 |
c |
Torn Boston lettuce; washed well and |
|
|
; spun dry |
| 3 |
|
Radishes; cut into julienne |
|
|
; strips |
| 1/4 |
c |
Walnuts; toasted lightly and |
|
|
; chopped |
INSTRUCTIONS
In a large bowl whisk together the lemon juice, the oil, salt and pepper to
taste until the dressing is emulsified, add the watercress, the lettuce,
the radishes, and the walnuts, and toss the salad well.
Serves 2.
Gourmet November 1993
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Converted by MM_Buster v2.0l.
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