This salad is James Boyce's homage to one served at the historic local hotel. The blend of horseradish, Worcestershire sauce and dry mustard makes for an unusually tasty vinaigrette.
More Great Salads
2 1/2 tablespoons cider vinegar
1 1/2 teaspoons sugar
1 1/2 teaspoons prepared horseradish
1/2 teaspoon sweet paprika
1/2 teaspoon Worcestershire sauce
Pinch of dry mustard
1/2 cup extra-virgin olive oil
Four 6-ounce bunches watercress, thick stems discarded
Salt and freshly ground white pepper
How to Make It
In a blender, combine the vinegar, sugar, horseradish, paprika, Worcestershire and mustard. Gradually add the oil in a thin stream and blend until emulsified. In a large bowl, toss the watercress with the dressing. Season with salt and white pepper and serve.
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