| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| June 1993 | 1 | servings | ||
INGREDIENTS
| 1 | tb | Red-wine vinegar |
| 1/4 | c | Olive oil |
| 4 | bn | Watercress; coarse stems |
| ; discarded, rinsed | ||
| ; and spun dry(about | ||
| ; 14 cups) | ||
| 1 1/2 | c | Radishes; cut into julienne |
| ; strips |
INSTRUCTIONS
In a large bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the watercress and the radishes and toss the salad well. Serves 8. Gourmet June 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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