Recipe - Salada De Agrigao

One half teaspoon Salt
One fourth teaspoon Freshly ground black pepper
3 tablespoon Red wine vinegar
1/3 cup Extravirgin olive oil
3 Sprigs fresh basil, leaves
only, finely chopped
2 Sprigs fresh cilantro,
leaves only, finely chopped
1 small Clov garlic, minced
3 bn Watercress, thoroughly
washed and dried, tough
stems removed
2 lg Ripe tomatoes, cut into 3/4
inch cubes
1 small White onion, thinly cut or sliced up
and separated into rings

In a small glass bowl, combine the salt, pepper, and vinegar and stir until
the salt is dissolved. Whisking constantly, drizzle in the olive oil and
continue whisking until the dressing is emulsified . Still whisking, add
the basil, cilantro, and garlic. Cover with plastic wrap and allow to sit
at room temperature for 1 hour so that the flavors can marry.

In a large serving bowl, combine the watercress, tomatoes, and onion rings
and toss gently to mix. Drizzle on the dressing and toss again just until
the ingredients are evenly coated.

From Too Hot Tamales Show # 6211

Recipe by: Susan Feniger and Mary Sue Miliken Posted to MCRecipe Digest V1
#534 by "Master Harper Gaellon" gaellon@inch.com on Mar 21, 1997