| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| November 19 | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | T | Minced shallot |
| 2 | t | Dijon-style mustard |
| 1 | t | Honey |
| 1 1/2 | T | Red-wine vinegar |
| 4 | T | Olive oil |
| 3 | Watercress, coarse stems | |
| discarded and the | ||
| tender sprigsrinsed | ||
| and spun dry about | ||
| 9 cups packed | ||
| loosely |
INSTRUCTIONS
In a small saucepan whisk together the shallot, the mustard, the honey, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Heat the dressing over moderately low heat, whisking occasionally, until it is hot and in a bowl toss it with the watercress. Serves 8. Gourmet November 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 521
Calories From Fat: 481
Total Fat: 54.5g
Cholesterol: 0mg
Sodium: 130.1mg
Potassium: 76mg
Carbohydrates: 9g
Fiber: <1g
Sugar: 6.9g
Protein: <1g