Title: Watercress Salad with Currants And Walnuts
Categories: Veg01
Yield: 1 servings

1 Medium-sized head butter
-lettuce
OR a similar soft-leaf
-variety
1 sm Bunc fresh watercress
1 sm Perfect scallions; (1 to 2)
(or about 6 chives)
A handful of currants
2 Handfuls minced walnuts;
-lightly toasted
2 tb Extra-virgin olive oil or
-walnut oil; up to 3
1 ts Balsamic vinegar
Salt and pepper to taste

Preparation time: Less than 15 minutes Yield: 3 or 4 servings

This is a subtle and elegant salad with small touches of scallions,
walnuts, and currants. Balsamic vinegar is the first choice to use here,
but champagne or raspberry vinegar will be just as effective.

* If you clean and dry the greens ahead of time, the salad will take just
minutes to prepare. Wrap the cleaned greens in paper towels, then
refrigerate in a plastic bag until use.

1) Clean, thoroughly dry, and chill the greens. Tear into bite-sized
pieces, and place them in a salad bowl. 2) Finely mince the scallions or
chives. Add them to the greens, along with the currants and walnuts. 3)
Drizzle in the oil and toss well. Then sprinkle in the vinegar and a little
salt and pepper. Toss again, and serve immediately.

www.molliekatzen.com 2/99

Recipe by: Adapted from "Still Life with Menu Cookbook"

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