| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
December 19 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
tb |
White-wine vinegar |
| 1/4 |
c |
Olive oil |
| 3 |
bn |
Watercress; coarse stems |
|
|
; discarded, rinsed |
|
|
; well and spun dry |
|
|
; (about 12 cups) |
| 2 |
|
Red bell peppers; cut into julienne |
|
|
; strips |
| 1/2 |
lb |
Daikon radish; (available |
|
|
; seasonally at |
|
|
; specialty produce |
|
|
; markets and some |
|
|
; supermarkets), |
|
|
; peeled and 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, the bell peppers, and the daikon and toss
the salad well.
Serves 8.
Gourmet December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Sunsets – a gift from God”