Watercress Salad

1 small cauliflower

½ cup Chinese sesame oil

juice of 1 lemon

¼ teaspoon chervil

¼ teaspoon tarragon

¼ teaspoon basil leaves

¼ teaspoon dry mustard

salt and pepper to taste

2 bunches watercress (remove stems)

½ cup slivered almonds (roasted)

1 16-ounce can water-packed artichoke hearts (drained and sliced)

Cut cauliflower into small flowerets and steam for 5 minutes. Cool.

Place cauliflower, oil, lemon juice, and seasonings in a container. Cover and chill for at least 1 hour.

Place watercress leaves in colander and rinse with cold water. Drain excess water.

Arrange the leaves on 4 small plates. Place artichoke slices on watercress leaves. Pour cauliflower mixture on top of artichoke slices. Top with slivered almonds and serve.

Serves 4.