Recipe - Watercress Celery And Parsley Salad

2 teaspoon Whitewine vinegar
1 tablespoon Dijon mustard
2 tablespoon Olive oil
1 bn Watercress; coarse stems
; discarded, washed
; well and spun dry
; (about 3 cups)
1 Celery rib; cut or sliced up thin
; crosswise
One fourth cup Fresh flatleafed parsley
leaves; washed well and
; spun dry

In a bowl whisk together vinegar, mustard, and salt and pepper to taste and
whisk in oil until dressing is emulsified. Add watercress, celery, and
parsley and toss to combine well.

Serves 2.

Gourmet January 1995

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Converted by MM_Buster v2.0l.