Watercress & Mushroom Salad With Bean Sprouts & Roquefort

Recipe Ingredients

2 tablespoons	30ml	Sherry vinegar
1 teaspoon	5ml	Dijon mustard
2 teaspoons	10ml	Coarse-grained mustard
6 tablespoons	90ml	Walnut or hazelnut oil - or use olive oil
4 tablespoons	60ml	White mushrooms (medium)
3 cups	711ml	Watercress - washed, dried and large stems removed
1 cup	160g / 5.6oz	Bean sprouts
1/4 cup	36g / 1.3oz	Roquefort cheese - crumbled
		Fresh ground black pepper - to taste
		Salt - to taste

Recipe Instructions

Combine the vinegar with the two mustards. Add a pinch of salt and pepper. Whisk in the oil slowly, allowing an emulsion to form. The dressing should be as thick as heavy cream. If it is too thick, 1 or 2 tablespoons of water can be added to it. Reserve.

Brush the dirt off the mushrooms or rinse under cold water and dry well with a paper towel. Trim bottoms of stems. Slice mushrooms in half lengthwise. Lay the cut surface on a cutting board and cut each half into very thin slices.

Combine the sliced mushrooms with the watercress and bean sprouts.

Toss well. Add the vinaigrette and toss again.

Serve in a salad bowl or on individual plates, sprinkled with crumbled cheese.

Source:
SALADS by Leonard Schwartz (c) 1992 - Harper Collins Publishers, New York - 272 pages - $23.00 - As reprinted in the Sep/Oct, 1992 issue of Cookbook Digest

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.