Arugula and Watercress Salad

Name: Arugula and Watercress Salad
Total time: 10 min
Yield: 4 servings
Ingredients: 4 cups fresh arugula leaves, loosely packed; 2 cups fresh watercress leaves, loosely packed; 1 tablespoon imported mustard; 1 tablespoon red wine vinegar; 5 tablespoons corn, peanut or vegetable oil; 1/2 teaspoon finely minced garlic; 2 tablespoons finely chopped parsley; Salt to taste, if desired; Freshly ground pepper to taste; 1/2 cup thinly sliced green onions

By Pierre Franey

Total Time: 10 minutes
Rating: 4(14)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

4cups fresh arugula leaves, loosely packed
2cups fresh watercress leaves, loosely packed
1tablespoon imported mustard
1tablespoon red wine vinegar
5tablespoons corn, peanut or vegetable oil
½teaspoon finely minced garlic
2tablespoons finely chopped parsley
Salt to taste, if desired
Freshly ground pepper to taste
½cup thinly sliced green onions

Ingredient Substitution Guide

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Preparation

Step 1
The arugula and watercress should be trimmed of all tough stems and blemished leaves. The leaves should be rinsed well and shaken or patted dry. Put the greens in a salad bowl.
Step 2
Put the mustard in a small mixing bowl. Add the vinegar, and blend well with a wire whisk. Gradually add the oil, beating rapidly with the whisk. Add the garlic, parsley, salt, pepper and green onions.
Step 3
Pour the dressing over the greens and toss.