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Document Id : 4163
File Type : PDF
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Medieval Feast Recipes - Watercress & Fennel Salad
WATERCRESS & FENNEL SALAD
Ingredients:
1 bunch watercress
1 bunch fennel, thinly sliced
1 clove garlic, minced
6 to 8 scallions, minced
4 shallots, minced
2 leeks, thinly sliced
1/2 tsp. each of dried sage and borage, or a few fresh leaves
1 sprig rosemary
2 tbsp. minced parsley
Vinaigrette Dressing: Combine in a small bowl: oil, vinegar, a touch of mustard, salt and pepper.
Combine all salad ingredients in a large salad bowl. Toss with dressing.
Yield: Serves 4.
Ingredients:
1 bunch watercress
1 bunch fennel, thinly sliced
1 clove garlic, minced
6 to 8 scallions, minced
4 shallots, minced
2 leeks, thinly sliced
1/2 tsp. each of dried sage and borage, or a few fresh leaves
1 sprig rosemary
2 tbsp. minced parsley
Vinaigrette Dressing: Combine in a small bowl: oil, vinegar, a touch of mustard, salt and pepper.
Combine all salad ingredients in a large salad bowl. Toss with dressing.
Yield: Serves 4.
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