Radicchio and watercress salad with parmesan curls
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | White-wine vinegar |
| ½ | teaspoon | Dijon-style mustard |
| 2 | teaspoons | Finely chopped fresh parsley leaves |
| ⅓ | cup | Extra-virgin olive oil |
| 2 | bunches | Watercress; trimmed, washed |
| ; well, spun dry, and | ||
| ; separated into | ||
| ; small sprigs | ||
| 2 | smalls | Head radicchio; shredded fine, |
| ; washed well, and | ||
| ; spun dry | ||
| 3 | Scallions; sliced | |
| 6 | ounces | Parmesan at room temperature; shaved into curls |
| ; with a vegetable | ||
| ; peeler | ||
Directions
In a small bowl whisk together the vinegar, the mustard, the parsley, and salt and pepper to taste, add the oil in a stream, whisking , and whisk the dressing until it is emulsified. In a large bowl toss together the watercress, the radicchio, and the scallions, pour the dressing over the salad greens, and toss the mixture well. Transfer the salad to a serving bowl and arrange the Parmesan curls on top.
Serves 8.
Gourmet December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.