Layered Salad

Recipe Ingredients

1		Watercress - well rinsed,
		And dried, stems removed
4 teaspoons	20ml	Dijon mustard
1 tablespoon	15ml	White wine vinegar
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Olive oil
1/4 cup	36g / 1.3oz	Chopped shallots
2 teaspoons	10ml	Fresh parsley
1 teaspoon	5ml	Fresh minced thyme
1/2 cup	31g / 1.1oz	Ripe tomatoes - peeled, seeded,
		And diced
2 tablespoons	30ml	Chopped fresh chives
1/2 cup	118ml	Cucumber - peeled, seeded,
		And diced
1/2 cup	118ml	Hearts of palm - rinsed under cold
		Water, drained, and diced
1/2 cup	73g / 2.6oz	Artichoke hearts - diced
1/2 cup	31g / 1.1oz	Lump crabmeat
		Toasted French bread croutons - accompaniment

Recipe Instructions

Place 2 ring molds, about 3 to 4 inches each, in the center of 2 salad plates. Arrange the watercress around the molds.

To make the dressing, in a small bowl, whisk together the mustard, vinegar, and salt. Slowly add the olive oil, whisking constantly, until emulsified. Add the shallots, parsley and thyme and whisk until well incorporated.

In a bowl, toss the tomatoes with 1 tablespoon of the dressing and 1 teaspoon of the chives. Using a spoon, divide the tomatoes between the ring molds. Repeat the process with the cucumber, hearts of palm, artichoke hearts, and crabmeat, packing each layer down with the back of a spoon.

Carefully remove the molds and drizzle dressing over the watercress. Serve with toasted French bread croutons.

This recipe yields 2 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E58) - from the TV FOOD NETWORK

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