Recipe - Salada De Agrigao (Watercress Salad)

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 Clove garlic; minced
3 bn Watercress; thoroughly
washed and dried, tough
stems removed
2 lg Ripe tomatoes; cut into
3/4inch cubes
1 small White onion; thinly cut or sliced up
and separated into rings

TOO HOT TAMALES SHOW #TH6211

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.

Yield: 6 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 13, 1998