Watercress And Mushroom Salad Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
6 ounce: Watercress, 1 bunch
1/2 lbs: Mushrooms, thinly sliced
1 tbsp: Red wine vinegar,
1 tbsp: Lemon juice,
1: Shallot, finely chopped
1 tbsp: Dijon mustard,
1/4 tsp: Salt,
1/4 tsp: Sugar,
1/8 tsp: Dried tarragon,
1 dash: White pepper,
1 tbsp: Olive oil,
1/4 cup: Vegetable oil,
1 tbsp: Chopped parsley,
1 tbsp: Minced chives,
Directions:
1. Remove leaves from watercress, using only tender stems; discard coarse
stems. You should have about 3 cups leaves and stems. Combine with
mushrooms in a medium bowl. If done ahead, cover and refrigerate.
2. In a small bowl, mix vinegar, lemon juice, shallot, mustard, salt,
sugar, tarragon, and pepper. Using a whisk or fork, gradually beat in oils
until slightly thickened and well combined. Mix in parsley and chives.
3. Toss watercress mixture lightly with dressing and serve immediately.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Source from luhu.jp
stems. You should have about 3 cups leaves and stems. Combine with
mushrooms in a medium bowl. If done ahead, cover and refrigerate.
2. In a small bowl, mix vinegar, lemon juice, shallot, mustard, salt,
sugar, tarragon, and pepper. Using a whisk or fork, gradually beat in oils
until slightly thickened and well combined. Mix in parsley and chives.
3. Toss watercress mixture lightly with dressing and serve immediately.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Source from luhu.jp