Watercress and Mushroom Salad



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Watercress and Mushroom Salad

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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.

Ingredients:

6 oz Watercress (1 bunch)
1/2 lb Mushrooms -- thinly sliced
1 tb Red wine vinegar
1 tb Lemon juice
1 Shallot -- finely chopped
1 tb Dijon mustard
1/4 ts Salt
1/4 ts Sugar
1/8 ts Dried tarragon
1 ds White pepper
1 tb Olive oil
1/4 c Vegetable oil
1 tb Chopped parsley
1 tb Minced chives

Serves:

5 Servings 		 
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