- 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.
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