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Hotel Russel Erskine Watercress Salad

  • SERVINGS: 6 to 8
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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.