Name: Watercress, Water Chestnut, and Red Pepper Salad
Yield: Makes: 4 servings
Ingredients: 1 teaspoon Dijon mustard; ¼ cup olive or vegetable oil; 2 tablespoons balsamic or sherry wine vinegar; Salt and freshly ground black pepper; 1 can (8 ounces) sliced water chestnuts; 2 bunches watercress; 2 red bell peppers

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

This salad is as lovely before main-course soups and pastas as it is served as a side dish alongside White Bean and Tuna Salad or Elbows and Chick-Peas à la Chinese Noodles.

Ingredients

For the Dressing

¼ cup olive or vegetable oil
2 tablespoons balsamic or sherry wine vinegar

Method

Whisk all the ingredients for the salad dressing together in a serving bowl. Season to taste with salt and pepper.
Holding the watercress bunches by the stem ends, rinse the leaves under cold running water. Shake them and pat dry with towels. With a sharp knife slice off as much of the stems as you can in one fell swoop; add the watercress leaves to the bowl.

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Ingredients

For the Dressing

Method

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