| 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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