Title: Watercress, Celery, And Parsley Salad
Categories: January 199
Yield: 1 servings

2 ts White-wine vinegar
1 tb Dijon mustard
2 tb Olive oil
1 bn Watercress; coarse stems
; discarded, washed
; well and spun dry
; (about 3 cups)
1 Celery rib; sliced thin
; crosswise
1/4 c Fresh flat-leafed parsley
-leaves; washed well and
; spun dry

In a bowl whisk together vinegar, mustard, and salt and pepper to taste and
whisk in oil until dressing is emulsified. Add watercress, celery, and
parsley and toss to combine well.

Serves 2.

Gourmet January 1995

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