Salade au Cresson

Name: Salade au Cresson (Watercress Salad)
Cuisine: French
Ingredients: ½ teaspoon Dijon-type mustard; ½ teaspoon salt; Dash sugar; Freshly ground pepper; 3 tablespoons olive oil; Watercress for six; 2 teaspoons wine vinegar; ½ clove garlic; Lettuce leaves

Watercress Salad

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

Watercress for six

Europe
France
Mediterranean
Burgundy
Vegan
Gluten-free

Method

Break heavy, tough stems from watercress and discard. Wash, dry, and wrap in a terry towel. Refrigerate overnight.
Mash garlic in salad bowl. Add salt, sugar, and pepper and continue to mash. Add mustard, oil, and vinegar. Blend.
Put a lettuce leaf on each salad plate (will help to extend the watercress). Toss watercress in the dressing and spoon on