Watercress And Roasted-Shallot Salad With Tangerine Vinaigrette: The Best Watercress And Roasted-Shallot Salad With Tangerine Vinaigrette Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Watercress And Roasted-Shallot Salad With Tangerine Vinaigrette

Serves: 4

This peppery green salad tossed with a tangy tangerine dressing is satisfying enough to serve as a main dish with a good loaf of bread, a glass of wine, and a delicious nutty cheese. If tangerines aren't available, use oranges.

   16 small shallots
   3 tablespoons olive oil
   4 bunchs watercress, stemmed (about 5 cups)

   DRESSING:
   1 teaspoon Dijon style mustard
   1/4 cup fresh tangerine juice
   1 tablespoon balsamic vinegar
   1/2 cup olive oil
   1 1/2 teaspoons minced fresh thyme
   Sea salt and freshly ground pepper to taste

Get 150 more recipes like this for ONLY $1

Watercress And Roasted-Shallot Salad With Tangerine Vinaigrette is from the Cook'n for Dinner Parties collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

Preheat the oven to 350°F.

Toss the shallots in the olive oil to coat them. Spread the shallots on a baking sheet and roast for 1 hour, or until golden and very soft.

Put the watercress in a large salad bowl.

To prepare the dressing: In a medium bowl, combine the mustard, tangerine juice, and vinegar. Gradually whisk in the olive oil to make an emulsified sauce. Whisk in the thyme, salt, and pepper.

Pour the vinaigrette over the watercress and toss until coated.

Divide the greens among 4 plates and arrange 4 roasted shallots on top of each serving.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us