Subject: Watercress, Mushroom, and Hazelnut Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue Jul 29 2003 - 08:15:19 EDT
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FOOD FUNNY
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Reader Phillip of Seattle, WA knows how to give the ol' Groan-O-Meter
a test:
Q: Where did the baby corn come from?
A: The stalk brought her.
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TODAY'S RECIPE
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Here is a quick and easy salad that requires no cooking for those of
us who would rather eat well than spend time in the kitchen:
Watercress, Mushroom, and Hazelnut Salad
1-2 cloves garlic, finely chopped
1/4 cup (60 ml) extra-virgin olive oil
1 Tbs (15 ml) balsamic or red wine vinegar
1 Tbs (15 ml) chopped fresh tarragon or 1 tsp (5 ml) dried
1 tsp (5 ml) Dijon mustard
1/2 tsp (2 ml) honey
Salt and freshly ground pepper to taste
1-2 bunches watercress
8 oz (225 g) white mushrooms, sliced
1/4 cup (60 ml) chopped hazelnuts (filberts)
In a small bowl whisk together the garlic, olive oil, vinegar,
tarragon, mustard, honey, salt, and pepper. In a large bowl, toss the
watercress with half the dressing and divide among 4 to 6 salad
plates. Arrange the mushrooms on top of the watercress, drizzle with
the remaining dressing, and sprinkle with the hazelnuts. Serve
immediately. Serves 4 to 6.
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