Watercress Salad With Red Wine Vinaigrette

Recipe Ingredients

2		Watercress - rinsed well,
		Dried - and tough stems
		Removed
1		Bibb lettuce - tough core removed,
		Leaves separated, rinsed well and dried
8 oz	227g	Button mushrooms - wiped clean,
		Stem ends trimmed, and thinly sliced
1/2 cup	31g / 1.1oz	Thinly-sliced red onions
1 tablespoon	15ml	Dijon mustard
2 teaspoons	10ml	Garlic-Rosemary Red Wine Vinegar - (see recipe)
2 teaspoons	10ml	Merlot (from Argentina)
1 tablespoon	15ml	Chopped garlic
1 tablespoon	15ml	Chopped chives
1/4 cup	59ml	Olive oil
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
4 oz	113g	Goat cheese - crumbled

Recipe Instructions

In a large bowl, combine the watercress, lettuce, mushrooms, and onions. To make the dressing, in a small bowl whisk together the mustard, red wine vinegar, red wine, garlic, and chives.

Gradually whisk in all the oil, and continue mixing until an emulsion forms. Add the salt and pepper and mix well. Toss the dressing as desired on the salad. Crumble the cheese on top and serve.

Pair with the same Merlot as in the dressing.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E54) - from the TV FOOD - NETWORK

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.