Watercress Dressing
- Vegetable recipes
- Low sodium
- Low fat
- Peanut free
Try this dressing for potato or mixed green salads.
Ingredients
- 1 cup (250 mL) lightly packed watercress, tough stems removed
- 2 hard-cooked egg yolks
- 1/3 cup (75 mL) extra-virgin olive oil
- 3 tbsp (45 mL) sherry vinegar or red wine vinegar
- 1/2 tsp (2 mL) Dijon mustard
- 1/4 tsp (1 mL) each salt and black pepper
- 1/4 tsp (1 mL) anchovy paste (optional)
Preparation
In blender on low speed, blend together watercress, egg yolks, oil, vinegar, mustard, salt and pepper, and anchovy paste (if using), until watercress is finely minced.
Makes about 3/4 cup/175 mL.
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