Watercress Salad
Watercress Salad
Serves 4
• 1 small cauliflower
• 1/2 cup Chinese sesame oil
• juice of 1 lemon
• 1/4 teaspoon chervil
• 1/4 teaspoon tarragon
• 1/4 teaspoon basil leaves
• 1/4 teaspoon dry mustard
• salt and pepper to taste
• 2 bunches watercress (remove stems)
• 1/2 cup slivered almonds (roasted)
• 1 16-ounce can water-packed artichoke hearts (drained and sliced)
• 1/2 cup Chinese sesame oil
• juice of 1 lemon
• 1/4 teaspoon chervil
• 1/4 teaspoon tarragon
• 1/4 teaspoon basil leaves
• 1/4 teaspoon dry mustard
• salt and pepper to taste
• 2 bunches watercress (remove stems)
• 1/2 cup slivered almonds (roasted)
• 1 16-ounce can water-packed artichoke hearts (drained and sliced)
1. Cut cauliflower into small flowerets and steam for 5 minutes. Cool.
2. Place cauliflower, oil, lemon juice, and seasonings in a container. Cover and chill for at least 1 hour.
3. Place watercress leaves in colander and rinse with cold water. Drain excess water.
4. Arrange the leaves on 4 small plates. Place artichoke slices on watercress leaves. Pour cauliflower mixture on top of artichoke slices. Top with slivered almonds and serve.
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