Watercress, Beet, and Egg Salad
Watercress, Beet, and Egg Salad This recipe comes from a lovely cookbook by David Tanis, and is organized by season, which I love.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fullbellyfarm.com.
Cooking tools:
- Roasting pan
- Microplane
- Oven
- Refrigerator
- Aluminum foil
- Fork
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Serving platter
Ingredients
- 3 bunches watercress (or your lettuce!)
- 2 large shallots
- 2 tablespoons red wine vinegar
- 1 tablespoon sherry vinegar
- Salt
- Pepper
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- 2 teaspoons grated orange zest
- 3-6 medium beets, roasted, peeled, cooled and diced small
- 6 hard cooked eggs, with the center still a bit soft
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