Salada De Agrigao

Recipe Ingredients

1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3 tablespoons	45ml	Red wine vinegar
1/3 cup	78ml	Extra-virgin olive oil
3 sections		Fresh basil, leaves only - finely chopped
2 sections		Fresh cilantro, leaves only - finely chopped
1 section		Garlic clove - minced (small)
3		Watercress - washed, dried, tough stems removed
2		Ripe tomatoes - cut 3/4" cubes (large)
1		White onion - thinly sliced, and (small) separated into rings

Recipe Instructions

In a small glass bowl, combine the salt, pepper, and vinegar and stir until the salt is dissolved. Whisking constantly, drizzle in the olive oil and continue whisking until the dressing is emulsified. Still whisking, add the basil, cilantro, and garlic. Cover with plastic wrap and allow to sit at room temperature for 1 hour so that the flavors can marry.

In a large serving bowl, combine the watercress, tomatoes, and onion rings and toss gently to mix. Drizzle on the dressing and toss again just until the ingredients are evenly coated.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6211 broadcast 03-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.