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Salad of Fresh Watercress with Baby Tomatoes and Sherry Vinaigrette
Recipe courtesy of Emeril Lagasse, 1999
- Total Time:
- 1 hr 15 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 1 hr
- Level:
- None
- Yield:
- 4 appetizer servings
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
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.
© Recipe courtesy of Emeril Lagasse, 1999