Watercress and mushroom salad

5 Servings

Ingredients

Quantity Ingredient
6 ounces Watercress (1 bunch)
½ pounds Mushrooms -- thinly sliced
1 tablespoon Red wine vinegar
1 tablespoon Lemon juice
1 Shallot -- finely chopped
1 tablespoon Dijon mustard
¼ teaspoon Salt
¼ teaspoon Sugar
⅛ teaspoon Dried tarragon
1 dash White pepper
1 tablespoon Olive oil
¼ cup Vegetable oil
1 tablespoon Chopped parsley
1 tablespoon 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

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