| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | California | Side dishes, Salads and | 5 | Servings |
INGREDIENTS
| 6 | oz | Watercress (1 bunch) |
| 1/2 | lb | Mushrooms — thinly sliced |
| 1 | tb | Red wine vinegar |
| 1 | tb | Lemon juice |
| 1 | Shallot — finely chopped | |
| 1 | tb | Dijon mustard |
| 1/4 | ts | Salt |
| 1/4 | ts | Sugar |
| 1/8 | ts | Dried tarragon |
| 1 | ds | White pepper |
| 1 | tb | Olive oil |
| 1/4 | c | Vegetable oil |
| 1 | tb | Chopped parsley |
| 1 | tb | Minced chives |
INSTRUCTIONS
1. Remove leaves from watercress, using only tender stems; discard coarse stems. You should have about 3 cups leaves and stems. Combine with mushrooms in a medium bowl. If done ahead, cover and refrigerate. 2. In a small bowl, mix vinegar, lemon juice, shallot, mustard, salt, sugar, tarragon, and pepper. Using a whisk or fork, gradually beat in oils until slightly thickened and well combined. Mix in parsley and chives. 3. Toss watercress mixture lightly with dressing and serve immediately. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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