| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Salad |
4 |
Servings |
INGREDIENTS
| 2 |
|
Bunches watercress |
| 1/2 |
|
Clove garlic |
|
|
Salt |
| 1 |
|
Lemon; juice of (or more) |
| 1 |
pn |
Oregano |
|
|
Pepper |
| 1/2 |
c |
Walnut oil |
|
|
Lemon wedges |
INSTRUCTIONS
Wash the watercress, shake to remove excess water and twist off the coarse
stems. Place in a plastic bag in the refrigerator for 1 hour to crisp. Mash
the garlic with the salt. Combine with the lemon juice, oregano, and pepper
in a salad bowl. Whisk in the walnut oil little by little to obtain an
emulsified dressing. Correct the seasoning, adding additional lemon juice
if necessary. Gently toss the watercress with the dressing. Serve on
chilled salad plates with lemon wedges for garnish.
CAFE PLAZA
COPLEY PLAZA, BOSTON
GEVREY CHAMBERTIN DOMAINE POULET
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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