Watercress & Beet Salad with Walnut Oil Dressing |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a very attractive salad to put out on a corner of a buffet - Have either individual servings or one large platter. If it will sit for a period of time have the dressing on the side. Beautiful for a Christmas feast but good any time. I like the salad well chilled and the dressing at room temperature Ingredients:
1 lb beet, peeled,cooked and scooped with a 1/2 inch melon-ball cutter to produce 2 cups balls |
3 bunches watercress, washed coarse stems removed |
1/4 cup wine vinegar |
1 tablespoon dijon mustard |
3/4 cup walnut oil |
salt & pepper |
Directions:
1. Arrange the cleaned watercress wreath like on 8 plates, and place the beet balls like berries on the wreath Dressing: In a blender or food processor beat together the vinegar, dijon mustard.
2. Dressing: In a blender or food processor beat together the vinegar, dijon ,salt& pepper
3. With the blender on very slowly pour in the walnut oil beat until well combined
4. Just before serving drizzle the dressing over the salad.
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