| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Niger |
Toohot09 |
6 |
servings |
INGREDIENTS
| 1 |
md |
Red onion; thinly sliced |
| 3 |
tb |
White wine vinegar |
| 1 |
tb |
Dijon-style mustard |
| 2 |
ts |
Cracked black peppercorns |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cayenne pepper |
| 1/2 |
c |
Extra-virgin olive oil; scant 1/2 cup |
| 2 |
|
Tangerines; peel, pith removed, |
|
|
And cut into segments |
| 2 |
bn |
Watercress; coarse stems |
|
|
Removed; washed and dried |
INSTRUCTIONS
In a bowl, combine the sliced onion with ice water to cover and let soak
for 30 to 45 minutes. Meanwhile, make the vinaigrette. In a glass bowl,
whisk together the vinegar, mustard, pepper, salt, and cayenne until
thoroughly blended. Drizzle the olive oil over in a thin stream, whisking
constantly until all the oil is incorporated. Drain the soaking onions, pat
them dry with paper towels, and separate into rings. In a large bowl, toss
the tangerines and the watercress together gently. Drizzle over enough
vinaigrette just to coat and toss again. Mound some salad onto the plate
and scatter a few onion rings over the top. This recipe yields 6 servings.
Comments: The original recipe title as listed is "Watercress And Tangerine
Salad With Red Onions And Black Pepper Vinaigrette".
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6248 broadcast 04-14-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-17-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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