By: Adapted from Judy Gorman’s Vegetable Cookbook
Fresh watercress and strips of leek are tossed together to create a memorable salad.
Time: Preparation 10 mins
Serving: 4 Servings
Ingredients
- 2 bn watercress
- 2 medium leeks, white portions only
- 1 t fresh sage, chopped
- 1 t fresh rosemary, chopped
- salt and pepper to taste
- 2 T red wine vinegar or rice vinegar
- 1 t Dijon mustard
- 6 T olive oil
- 1 clv garlic, crushed
Preparation
Pull watercress leaves from stems. Rinse leaves well and pat or spin dry. Reserve stems for another use or discard. Tear watercress leaves into small pieces and place in salad bowl. Split leeks lengthwise and then slice into thin half-moons. Rinse well in a bowl of cold water, letting sand settle to the bottom; repeat until very clean and then pat dry. Add to the bowl with the watercress. Sprinkle the herbs, salt and pepper onto the vegetables in bowl and toss well to combine. Refrigerate to chill lightly. At serving time, combine vinegar, mustard, oil and garlic in a small jar. Seal and shake until well blended. Pour over salad, toss again and serve.
