| 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. |