Watercress And Walnut Salad
|Watercress||1 Bunch (100 gm)|
|White vinegar||1⁄3 Cup (5.33 tbs)|
|Shelled walnuts||12 Cup (192 tbs)|
|Cubed gruyere cheese||1⁄4 Cup (4 tbs)|
|White mustard||1 Tablespoon|
|Olive oil||1⁄4 Cup (4 tbs)|
1 Place the eggs in a saucepan. Cover with cold water, add a little salt, bring to a boil and continue boiling for 10 minutes.
2 Prepare the cress: keeping only the green leaves and tender stalks, wash them very thoroughly in several changes of water. Soak the cress in cold water with half the vinegar added.
3 Run cold water over the hard- boiled eggs. Shell and quarter them.
4 Peel the apple. Quarter it, remove the core and slice thinly. Peel the shallots and chop them finely.
5 Drain the cress and rinse in clean water; drain carefully. Place in a salad bowl. Add the sliced apple, quartered walnuts and cheese.
6 Make a dressing by mixing in a cup the remaining vinegar, the mustard, oil, shallots, salt and pepper. Pour this dressing over the salad and mix it in. Decorate the salad with the egg quarters and the nut pieces. Serve at once.