Watercress-mushroom Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Extra-virgin olive oil,
2 Cloves: (large) garlic, minced
1 tsp: Fresh minced rosemary,
1 tsp: Fresh minced tarragon,
1 tsp: Fresh minced thyme,
2 tsp: Fresh minced basil (if using dried spices, cut (amounts in half)
1 tbsp: Dijon style mustard,
1 Bunch: watercress, rinsed, stemmed (about 2 cups)
2 cup: Fresh button mushrooms, very thinly sliced
1 large: Head endive, separated
1 tbsp: Caribe, N.M. red chile
2 1/2 tbsp: Fresh lime juice,
Directions:
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, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
(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
(0-89586-542-4 paperback). Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
Tags
Salad