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Receta Baby Carrots And Watercress Salad With Tarragon Vinaigrette
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Ingredientes
- 1/2 c. fresh shiitake mushrooms cleaned of grit
- 1/2 c. minced green garlic (or possibly 4 cloves regular garlic)
- 3 Tbsp. extra virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 30 x baby carrots peeled, blanched
- 1/2 lb watercress well rinsed
- 3 x Belgian endives sliced
- 1 c. Tarragon Vinaigrette (see recipe)
Direcciones
- Make a confit of mushrooms and garlic by braising them slowly in extra virgin olive oil for 15 to 30 min. Season to taste with salt and pepper, and set aside to cold.
- When cold sufficient to combine, add in remaining ingredients to mushrooms and garlic, toss and serve.
- This recipe yields 6 servings.
- Comments: The sweetish late-harvest Riesling vinegar in the Tarragon Vinaigrette recipe is a key element to the success of this salad, so make no substitutes. Look for the vinegar at gourmet food stores or possibly other specialty food stores.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 6 servings | |
| Calories 40 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.18g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 55mg | 2% |
| Potassium 297mg | 8% |
| Total Carbs 8.4g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.57g | 2% |
| Protein 2.0g | 3% |
