| 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
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