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Parsley, Mint and Watercress Salad with Garlic

Source: Casual Cuisines of the World - Cantina
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Serves 6
One of the most popular greens in Mexico, peppery watercress joins here with the fresh tastes of parsley and mint; an exotic and interesting combination that is also a good way to use up any excess herbs in your garden. Parboiling the garlic mellows its sharpness and heightens the earthy flavor and buttery consistency.
RECIPE INGREDIENTS
Regular table salt
1 head garlic, separated into cloves, peeled and thinly sliced
3/4 cup olive oil
3 tablespoons fresh lemon juice
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 large bunch fresh flat-leaf (Italian) parsley, about 1/4 lb, stemmed
1 large bunch fresh mint, about 1/4 pound, stemmed
2 bunches watercress, about 10 oz total weight, stemmed
Parsley, Mint and Watercress Salad with Garlic Recipe at Cooking.com
DIRECTIONS
Bring a small saucepan three-fourths full of water to a boil and add table salt to taste. Add the garlic and parboil for about 3 minutes to soften slightly and mellow the flavor. Drain and let cool.


Place the cooled garlic in a small bowl and add the oil, lemon juice, sea salt and pepper. Whisk to dissolve the sea salt and form a dressing.


In a salad bowl, combine the parsley, mint and watercress. Drizzle the dressing over the greens and toss to coat evenly. Serve immediately.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 271
Sodium: 420mg
Fiber: 3g
Carbohydrates, Total: 6g
Protein: 3g
% Cal. from Fat: 90%
Fat. Total: 27g
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