Watercress and Mushroom Salad Recipe
Ingredients
| 1 1/2 cups very thinly sliced mushrooms | ||
| Parsley | 1 Tablespoon, finely chopped | |
| Chives | 1 Tablespoon, finley chopped | |
| Oil | 5 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Dry mustard | 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Watercress leaves | 4 Cup (16 tbs) | |
Directions
Combine the mushroom slices, parsley, and chives in a small bowl.
Blend together the oil, lemon juice, mustard, pepper, and salt and add to the mushrooms.
Toss well together.
Cover and refrigerate for 15 minutes.
Put the watercress in a large salad bowl, add the mushrooms and dressing, and toss to coat all the leaves.
Serve immediately.
Blend together the oil, lemon juice, mustard, pepper, and salt and add to the mushrooms.
Toss well together.
Cover and refrigerate for 15 minutes.
Put the watercress in a large salad bowl, add the mushrooms and dressing, and toss to coat all the leaves.
Serve immediately.
Chef
