Layered Salad

Layered Salad
Layered Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1

    bunch watercress well rinsed, and dried, stems removed

  • 4

    teaspoons Dijon mustard

  • 1

    tablespoon white wine vinegar

  • 1/2

    teaspoon salt

  • 1/2

    cup olive oil

  • 1/4

    cup chopped shallots

  • 2

    teaspoons fresh parsley

  • 1

    teaspoon fresh minced thyme

  • 1/2

    cup ripe tomatoes peeled, seeded, and diced

  • 2

    tablespoons chopped fresh chives

  • 1/2

    cup cucumber peeled, seeded, and diced

  • 1/2

    cup hearts of palm rinsed under cold

  • water, drained, and diced

  • 1/2

    cup artichoke hearts diced

  • 1/2

    cup lump crabmeat

  • Toasted French bread croutons accompaniment

Directions

Place 2 ring molds, about 3 to 4 inches each, in the center of 2 salad plates. Arrange the watercress around the molds. To make the dressing, in a small bowl, whisk together the mustard, vinegar, and salt. Slowly add the olive oil, whisking constantly, until emulsified. Add the shallots, parsley and thyme and whisk until well incorporated. In a bowl, toss the tomatoes with 1 tablespoon of the dressing and 1 teaspoon of the chives. Using a spoon, divide the tomatoes between the ring molds. Repeat the process with the cucumber, hearts of palm, artichoke hearts, and crabmeat, packing each layer down with the back of a spoon. Carefully remove the molds and drizzle dressing over the watercress. Serve with toasted French bread croutons. This recipe yields 2 servings.

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