Return to Content

Watercress-Currant Salad with Mustard Vinaigrette

Watercress-Currant Salad with Mustard Vinaigrette
0 votes, 0.00 avg. rating (0% score)
by

Total Time: 10

Yield: 8 to 10 servings of salad; about 1/2 cup vinaigrette

Ingredients:

  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons honey
  • Salt and freshly ground black pepper, to taste
  • 6 tablespoons extra-virgin olive oil
  • 2 large bunches watercress (about 8 ounces each), washed, dried, large stems removed
  • 3/4 cup dried currants

Instructions:

In a medium bowl, whisk vinegar, mustard, honey, salt, and pepper continually while drizzling oil in droplets. Whisk until smooth; adjust seasoning. Toss with watercress and currants until lightly coated.
Updated Tuesday, October 21st, 2003
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2