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Watercress and Radish Salad

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Preparation info
  • servings

    4

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 bunches of watercress
  • 1 bunch of red radishes
  • 1 teaspoon

Method

  1. Rinse the watercress under cold water and shake well to remove excess moisture. Trim the radishes well, wash, and dry.

  2. Place the salt in the bottom of a salad bowl and rub it with the garlic clove around bottom and sides of bowl. Discard garlic. Add mustard and vinegar and stir to blend. Let stand for ten minutes to develop mustard flavor. Add the oil

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