Salade Panachee (Mixed green salad)
- 1 head Boston lettuce
- 1 bunch watercress
- 1 red, ripe tomato, cored and cut in eighths
- 6 radishes, trimmed and thinly sliced
- 2 tablespoons tarragon vinegar
- 1 clove garlic, finely minced
- 1 tablespoon imported mustard such as Dijon or Dusseldorf
- 6 tablespoons olive oil
- Salt to taste if desired
- Freshly ground pepper to taste
- Core Boston lettuce and separate leaves.
- Trim off tough stems of watercress.
- Rinse greens and shake off excess moisture.
- Put greens in salad bowl and add tomato and radishes.
- Blend vinegar, minced garlic and mustard in mixing bowl.
- Stir with whisk, gradually adding oil.
- Add salt and pepper to taste.
- Pour dressing over the greens and toss.
boston lettuce, watercress, red, radishes, tarragon vinegar, clove garlic, imported mustard, olive oil, salt, freshly ground pepper
Taken from cooking.nytimes.com/recipes/1437 (may not work)