Balsamic Vinaigrette (see recipe below)
4 1/2 cups (2 bunches) loosely packed watercress*
10 to 12 large fresh mushrooms, cleaned and thinly sliced
Cherry Tomatoes, whole or sliced into halves
1/2 red onion, thinly sliced
* Watercress is very perishable, so please try to buy it the same day you will be serving the salad. If needed, watercress can be kept fresh a couple of days when stored in the refrigerator. Watercress begin to lose their vitamins after 24 hours.
Prepare Balsamic Vinaigrette; set aside until ready to serve or refrigerate for storag.
Trim off and discard any yellow and limp sprigs. Using a sharp knife, trim the thick stalks off the watercress and discard. Wash in a bowl or sink of cold water. Drain and pat dry with paper towels.
Because watercress grows in water, it should be washed thoroughly.
In a salad bowl, combine watercress, mushrooms slices, cherry tomato, and onion slices.
Toss with Balsamic Vinaigrette and serve.
Makes 4 to 6 servings.
Balsamic Vinaigrette Recipe:
1/2 cup good-quality balsamic vinegar*
1 tablespoon soy sauce
2 tablespoons honey
2 cloves garlic, minced
Crushed dried red pepper to taste
1/2 cup extra-virgin olive oil
* To purchase good-quality balsamic vinegars, check out What's Cooking America's Gourmet Food Store.
In a medium bowl or food processor, whisk together balsamic vinegar, soy sauce, honey, garlic, and red pepper.
Add olive oil in a thin stream, whisking until emulsified.
Use immediately or refrigerate, covered, until ready to use. Shake well before serving.