Watercress and Romaine Salad with Ginger Vinaigrette

Name: Watercress and Romaine Salad with Ginger Vinaigrette
Yield: Serves 6
Ingredients: 5 teaspoons white-wine vinegar; 2 teaspoons minced peeled fresh gingerroot; 1/3 cup olive oil; 2 bunches watercress, coarse stems discarded and sprigs washed and spun dry (about 6 cups); 2 small heads romaine, leaves washed, spun dry, and torn into pieces (about 8 cups)

August 20, 2004

Can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 6

Ingredients

5 teaspoons white-wine vinegar

2 teaspoons minced peeled fresh gingerroot

1/3 cup olive oil

2 bunches watercress, coarse stems discarded and sprigs washed and spun dry (about 6 cups)

2 small heads romaine, leaves washed, spun dry, and torn into pieces (about 8 cups)

Preparation

In a large bowl whisk together vinegar, gingerroot, and salt and pepper to taste and whisk in oil until emulsified. Add greens and toss to coat with vinaigrette.