Salad of Fresh Watercress with Baby Tomatoes and Sherry Vinaigrette (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
1/2 cup olive oil |
1/4 cup sherry vineger |
1 tablespoon honey |
1/4 cup minced shallots |
1 teaspoon dijon mustard |
salt |
freshly ground black pepper |
1/2 pint red currant tomatoes, washed |
1/2 pint yellow tear drop tomatoes, washed |
1/2 cup julienne vidalia onions |
4 small bunches of fresh watercress, cleaned |
Directions:
1. In a small mixing bowl, combine the oil, vinegar, honey, shallots and mustard. Whisk well. Season with salt and pepper. Add the tomatoes and onions. Cover and marinate for 1 hour. Toss the vinaigrette/tomatoes with the watercress. Season with salt and pepper. Mound the salad in the center of each serving plate.
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