My F&W
quick save (...)

Hotel Russel Erskine Watercress Salad

  • SERVINGS: 6 to 8
  • FAST

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.

  1. 2 1/2 tablespoons cider vinegar
  2. 1 1/2 teaspoons sugar
  3. 1 1/2 teaspoons prepared horseradish
  4. 1/2 teaspoon sweet paprika
  5. 1/2 teaspoon Worcestershire sauce
  6. Pinch of dry mustard
  7. 1/2 cup extra-virgin olive oil
  8. Four 6-ounce bunches watercress, thick stems discarded
  9. Salt and freshly ground white pepper
  1. 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.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.