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.

Back to Chinese Dinner #2

 


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