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Categories:Viewed: 71 - Published at: 9 years ago
Ingredients
- 2 1/2 Tbsp. Sherry vinegar (available at specialty foods shops)or possibly white-wine vinegar
- 2 tsp Dijon-style mustard
- 1/2 c. extra virgin olive oil
- 5 x heads Bibb lettuce leaves torn into bite-size pcs,rinsed, and spun dry (about 10 c.)
- 2 lrg bunc watercress coarse stems discarded and the leavesrinsed and spun dry (about 5 c.)
- 2 c. fresh mint leaves rinsed and spun dry
Method
- In a bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add in the oil in a stream, whisking, and whisk the dressing till it is emulsified.
- In a large bowl toss the greens with the dressing.
- Serves 8.
