| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | California | Salads and, Side dishes | 5 | Servings |
INGREDIENTS
| 6 | oz | Watercress, 1 bunch |
| 1/2 | lb | Mushrooms, thinly sliced |
| 1 | T | Red wine vinegar |
| 1 | T | Lemon juice |
| 1 | Shallot, finely chopped | |
| 1 | T | Dijon mustard |
| 1/4 | t | Salt |
| 1/4 | t | Sugar |
| 1/8 | t | Dried tarragon |
| 1 | ds | White pepper |
| 1 | T | Olive oil |
| 1/4 | c | Vegetable oil |
| 1 | T | Chopped parsley |
| 1 | T | Minced chives |
INSTRUCTIONS
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. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 196
Calories From Fat: 124
Total Fat: 14g
Cholesterol: 0mg
Sodium: 180.4mg
Potassium: 536.6mg
Carbohydrates: 16g
Fiber: 3.3g
Sugar: 7.5g
Protein: 4.4g