Watercress Salad (Le Cellier)

By ArmySister

Served with:
Seared Beef Medallions with Watercress Salad, Cream Cheese Mashed Potatoes and Vidalia Onion Broth

Le Cellier Steakhouse, Canada, Epcot Center (Chef Brian Piasecki)

Ingredients

• 1 cup watercress, washed and dried
• 1/2 cup arugula, washed and dried
• 1/2 cup red (bell) pepper, julienne
• 1/2 cup red onion, julienne
• 1/2 cup herb vinaigrette (see recipe)
• kosher salt to taste
• pepper to taste

Preparation

Step 1

Just prior to service, add all ingredients into a medium sized mixing bowl. Season with salt and pepper. Mix well to coat with the herb vinaigrette.