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Categories:Viewed: 76 - Published at: 2 years ago
Ingredients
- 1 bunch watercress, washed and drained
- 2 endives
- 2 teaspoons Dijon-style mustard
- 2 tablespoons red-wine vinegar
- 13 cup olive or vegetable or corn oil
- Salt and freshly ground pepper to taste
- 13 cup chopped red onion
- 1 medium-size orange, peeled and sectioned
- 2 tablespoons chopped parsley
Method
- Trim off and discard the stems of the watercress and the endives.
- Cut the endives into 2-inch lengths.
- To make the dressing, put the mustard in a salad bowl.
- Add the vinegar.
- Start beating with a wire whisk while adding the oil.
- Add salt and pepper.
- Add the chopped onion.
- Blend well.
- Add the watercress, endive, orange slices and parsley and toss well.
- Serve.
