| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salad | 4 | Servings | ||
INGREDIENTS
| 1/2 | c | Extra-virgin olive oil |
| 2 | Cloves (large) garlic; minced | |
| 1 | ts | Fresh minced rosemary |
| 1 | ts | Fresh minced tarragon |
| 1 | ts | Fresh minced thyme |
| 2 | ts | Fresh minced basil (if using dried spices; cut (amounts in half) |
| 1 | tb | Dijon style mustard |
| 1 | Bunch watercress; rinsed, stemmed (about 2 cups) | |
| 2 | c | Fresh button mushrooms; very thinly sliced |
| 1 | lg | Head endive; separated |
| 1 | tb | Caribe (N.M. red chile) |
| 2 1/2 | tb | Fresh lime juice |
INSTRUCTIONS
Combine oil, garlic, herbs and mustard and let stand at least 30 minutes (or longer) at room temperature while you prepare the salad ingredients. Arrange watercress, endive & mushrooms in a wooden or glass bowl; refrigerate until cold. To serve, sprinkle with caribe, then add dressing and lace with lime juice. Toss and serve. Makes 4 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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