BIBB LETTUCE, MINT AND WATERCRESS SALAD WITH SHERRY VINAIGRETTE (for eight)
2-1/2 tablespoons Sherry vinegar or white wine vinegar
2 teaspoons Dijon mustard
½ cup olive oil
5 heads Bibb lettuce or Boston lettuce, leaves torn into bite sized pieces, rinsed and spun dry (about 5 cups)
2 large bunches watercress, coarse stems discarded and leaves rinsed and spun dry (about 5 cups)
2 cups fresh mint leaves
2 cups frisee
handful fresh violets, violas or pansies
- In a bowl whisk together the vinegar, mustard and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
- In a large bowl, toss the greens and flowers with the dressing.
from Gourmet Magazine, May, 1990