Watercress, Endive and Mushroom Salad
Ingredients
- 1 bunch watercress
- 2 large, compact heads Belgian endive
- 1/2 pound unblemished mushrooms, fresh
- 3/4 cup Gruyere, finely grated or Swiss cheese
- 1/2 teaspoon garlic, finely chopped
- 1 tablespoon imported mustard
- 1/2 cup sour cream
- Salt to taste if desired
- pepper to taste, Freshly ground
- 2 tablespoons red-wine vinegar
- 1/4 cup corn, peanut or vegetable oil
Directions
Trim off and discard the tough stem ends of the watercress.Put the tender leaves and remaining stems in a salad bowl.
Cut off the bottoms of each head of endive.
Cut each head into 1-inch lengths and separate the leaves.
There should be about 2 cups.
Add it to the salad bowl.
Rinse the mushrooms and pat dry.
Cut them into thin slices.
There should be about 1 1/2 cups.
Add to the salad bowl.
Sprinkle the greens with the cheese.
Blend in a separate bowl the garlic, mustard and sour cream.
Add salt and pepper.
Stir in the vinegar and the oil.
Pour the sauce over the salad greens and toss to blend.