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watercress salad dressing

watercress salad dressing


  • 2 tbsp strong brewed tea — pref.Earl Grey
  • 1 tbsp white-wine vinegar or Champagne vinegar
  • 1 tbsp walnut oil
  • 1 tbsp minced shallots
  • 1 tsp Dijon mustard
  • salt and freshly ground black pepper
  • 3 cups washed, dried and torn red leaf lettuce
  • 3 cups washed & dried watercress lettuce
  • 1 ripe pear, pref. red — cored/thinly sliced
  • 1 oz Roquefort cheese — crumbled
  • 1 tbsp chopped toasted walnuts


In small bowl, whisk together tea, vinegar, oil, shallots, mustard,
salt and pepper. (can be prepared 2 days ahead, and stored in fridge.)
In large bowl,toss lettuce and watercress together with the dressing.
Divide among 4 salad plates, decoratively arranging pear slices over
lettuce mixture.

Sprinkle cheese and walnuts on top and garnish with a grinding of black pepper.

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