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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is a fancy salad from Emeril Lagasse. I haven't tried it yet but it looks good. Ingredients:
1 bunch watercress, well rinsed and dried, stems removed |
4 teaspoons dijon mustard |
1 tablespoon white wine vinegar |
1/2 cup olive oil |
1/2 teaspoon salt |
1/2 cup chopped shallot |
2 teaspoons fresh parsley |
1 teaspoon fresh minced thyme |
1/2 cup ripe tomato, peeled, seeded, diced |
2 tablespoons fresh chives |
1/2 cup cucumber, peeled seeded and diced |
1/2 cup hearts of palm, diced |
1/2 cup artichoke heart, diced |
1/2 cup lump crabmeat |
Directions:
1. Place two ring molds, about 3 to 4 inches each, in the center to two salad plates.
2. Arrange watercress around the molds.
3. For dressing: in a small bowl, whisk together the mustard, vinegar and salt. Slowly add the olive oil constantly, until emulsified. Add the shallots parsley and thyme until well incorporated.
4. In a bowl, toss the tomatoes with 1 tablespoon of the dressing and 1 teaspoon of the chives.
5. Using a spoon, divide the tomatoes between the ring molds.
6. Repeat the process with the cucumber, hearts of palm, artichoke hearts, and crabmeat, packing each layer with a spoon.
7. Carefully remove the molds and drizzle dressing over the watercress.
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