Combine crispy watercress with a tender
root vegetable - perfect for spring.
Here's How: Chop beets into cubes and steam until tender. Meanwhile,
mince 1 clove garlic and 1/8 teaspoon salt to form a paste. In a medium
bowl, combine the garlic paste, 2 teaspoons vinegar, 1 tablespoon finely
chopped shallots, 2 teaspoons Dijon mustard and 1/4 teaspoon sugar.
Whisk the ingredients together until well combined then slowly whisk in
1/4 cup olive oil. Add the watercress to a bowl, with the beets on top
then drizzle some dressing over. You may also toast some sunflower seeds
beforehand, adding them to your dish. You may ad some carrots and tomatoes too.
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