Watercress Vinaigrette

Coastal Living
Makes 3/4 cup


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1 bunch fresh watercress
1/4 cup apple cider vinegar
2 teaspoons minced shallots
1 tablespoon minced garlic
1 tablespoon Dijon mustard
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup canola oil


Process first 7 ingredients in a food processor or blender until blended. With processor running, add oil in a slow, steady stream, and process until blended.

Pour 2004 Château Turcaud Entre-Deux-Mers. This quite dry Sauvignon Blanc blend is refreshing and light, but will stand up to the crispness of the crab cakes.

Created date

April 2006