Radish And Cress Salad In Cream Dressing
|Radishes||3⁄4 Bunch (75 gm) (1 Small Bunch)|
|Young watercress/Bitter cress / 3 boxes mustard and cress||1 Bunch (100 gm)|
|Boston lettuce hearts||2 Small (Tight)|
|White wine vinegar||3 Tablespoon|
|English dried mustard||1 Pinch|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Olive oil/Sunflower oil||6 Tablespoon|
|Cayenne pepper||1 Pinch|
1 Trim the salad vegetables.
2 Rinse, drain, and pat dry with paper towels.
3 Tear the larger lettuce leaves into smaller pieces.
4 On individual plates arrange the lettuce with the smaller, inner leaves.
5 Slice the radishes into thin rounds and spread over the lettuce.
6 Top with your chosen type of cress.
7 For the dressing: in a bowl, mix all the ingredients except the oil.
8 Gradually add the oil while beating continuously to form a smooth emulsion.
9 Evenly divide the dressing between each plate and serve at once.