Free Recipe Watercress-Mushroom Salad
Recipe Type: S Recipes
Recipe Preparation:
Cooking Ingredients for Watercress-Mushroom Salad Recipe
1/2 c Extra-virgin olive oil
2 Cloves (large) garlic;
-minced
1 ts Fresh minced rosemary
1 ts Fresh minced tarragon
1 ts Fresh minced thyme
2 ts Fresh minced basil
-(if using dried spices; cut
-(amounts in half)
1 tb Dijon style mustard
1 Bunch watercress; rinsed,
-stemmed (about 2 cups)
2 c Fresh button mushrooms; very
-thinly sliced
1 lg Head endive; separated
1 tb Caribe (N.M. red chile)
2-1/2 tb Fresh lime juice
Watercress-Mushroom Salad Preparation
Combine oil, garlic, herbs and mustard and let stand at least 30 minutes (or longer) at room temperature while you prepare the salad ingredients. Arrange watercress, endive & mushrooms in a wooden or glass bowl; refrigerate until cold. To serve, sprinkle with caribe, then add dressing and lace with lime juice. Toss and serve. Makes 4 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback).
Cooking Temperature:
Recipe Serves: 4
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