Boston lettuce & watercress salad


1 head boston lettuce
1 bunch watercress
2 tbsp red-wine vinegar
1 tsp finely chopped garlic
1/4 cup finely chopped red onions
1 tbsp dijon-style mustard
4 tbsp olive or vegetable oil
Salt and freshly ground pepper to taste

How to prepare

Core the lettuce and separate the leaves. Trim off tough stems of watercress. Rinse the greens and shake off excess moisture. Combine vinegar, garlic, onions and mustard in a serving bowl, blending with a wire whisk. Add the oil gradually, and season with salt and pepper. Add the greens and toss well with the dressing. Serve immediately. Yield: makes 4 servings.

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