Watercress and Radish Salad - alive magazine
1 tsp (5 mL) Dijon mustard 1 Tbsp (15 mL) finely chopped shallot 2 Tbsp (30 mL) champagne vinegar or good-quality white wine vinegar 1/4 cup (60 mL) extra…
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Cooking tools:
- Whisk
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Refrigerator
Ingredients
- 1 tsp (5 mL) Dijon mustard
- 1 Tbsp (15 mL) finely chopped shallot
- 2 Tbsp (30 mL) champagne vinegar or good-quality white wine vinegar
- 1/4 cup (60 mL) extra-virgin olive oil
- Sea salt
- freshly ground pepper
- 2 bunches watercress, larger stems removed
- 4 cups (1 L) mixed baby greens
- 6 radishes, thinly sliced
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