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The use of watercress gives this dressing peppery overtones, and the jalapeños are what really gives it some zing. It is good served over salad greens, as well as poured over tender-crisp cooked vegetables such as asparagus. You might even like it as a dip for carrots, jicama, turnip spears, and celery.
Combine all of the ingredients in a food processor or blender and puree. If the mixture seems too thick, add a few teaspoons of yogurt or ice water.
Ingredients
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1 small bunch parsley, washed and drained
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1 bunch watercress, washed and drained
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1/2 cup canola oil
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1/2 cup olive oil
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1 clove garlic
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1/3 cup tarragon vinegar
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2 jalapeño or serrano chiles, seeds and stems removed
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2 shallots, cut in fourths
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2 teaspoons dry mustard
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1 tablespoon horseradish
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1 teaspoon soy sauce
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1/4 cup plain yogurt
Instructions
Combine all of the ingredients in a food processor or blender and puree. If the mixture seems too thick, add a few teaspoons of yogurt or ice water.
| Servings |
| 2 cups |
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The use of watercress gives this dressing peppery overtones, and the jalapeños are what really gives it some zing. It is good served over salad greens, as well as poured over tender-crisp cooked vegetables such as asparagus. You might even like it as a dip for carrots, jicama, turnip spears, and celery.
Ingredients
InstructionsCombine all of the ingredients in a food processor or blender and puree. If the mixture seems too thick, add a few teaspoons of yogurt or ice water.
|
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