| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
tb |
Minced shallot |
| 2 |
ts |
Dijon-style mustard |
| 1 |
ts |
Honey |
| 1 1/2 |
tb |
Red-wine vinegar |
| 4 |
tb |
Olive oil |
| 3 |
bn |
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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