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Watercress Salad
- Difficulty
Easy
Published 1986
Freshen the palate between the main course and dessert with this simple salad. I would serve it with a whole cheese (or part of one), such as Vacherin, chèvre, unpasteurized Camembert or Brie - whatever happens to be in really perfect condition on the day. Accompany it with water biscuits and unsalted butter.
Ingredients
4 bunches 3 - black pepper
6</
Method
Wash and dry the watercress, selecting only the tender tips for the salad. Pile loosely in a bowl and scatter with the shallots. Add a little coarsely ground black pepper. Mix the olive oil with the fruit juices, and set aside. Pour over the salad just before serving and toss well.
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