WATERCRESS AND BEAN SPROUT SALAD
All Fired Up!
by Margaret Howard
This salad is simple to prepare, and the crunchy texture is a change from tossed greens. A light version of a Roquefort dressing adds a special flavor statement.
Makes 6 servings and about 1/3 cup dressing.
INGREDIENTS
Buttermilk Roquefort Dressing
• 1/3 cup buttermilk
• 2 tbsp crumbled Roquefort cheese
• 1 tsp red wine vinegar
• 1/2 tsp each: Dijon mustard and Worcestershire sauce
• Salt and freshly ground pepper
Salad
• 8 cups bean sprouts
• 1 bunch watercress, trimmed of coarse stems
• 1/2 cup thinly sliced radish (optional)
1. For dressing: In food processor or blender, process buttermilk, cheese, vinegar, mustard and Worcestershire sauce until smooth; season to taste with salt and pepper.
2. For salad: In large salad bowl, toss bean sprouts, watercress and radish, if using. Drizzle with dressing and toss.
Tip: Dressing can be made 3 days ahead and stored in a tightly sealed container in the refrigerator. Stilton or blue cheese can replace Roquefort.
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