This dressing uses bottled Maggi seasoning, a condiment with German origins. This recipe is from Judith Fertig.
Dressing:
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese
3 tablespoon white wine vinegar or tarragon vinegar
2 tablespoons Dijon-style mustard
2 tablespoons chopped fresh parsley
2 tablespoons drained capers
1 teaspoon Maggi seasoning or 1 teaspoon Worcestershire sauce
1/4 teaspoon bottled hot pepper sauce
Salad:
1 1/2 cups small cauliflower florets
1 cup chopped watercress
2/3 cup chopped leeks (2 medium)
1/2 cup chopped green onion
2 small heads Bibb lettuce leaves, separated, or 4 cups assorted mixed greens
Whisk together all the dressing ingredients in a small bowl. Combine the cauliflower, watercress, leeks and green onions in a medium bowl. Pour the dressing over the vegetables. Stir to coat the vegetables. Let stand for 30 minutes.
Line a salad bowl with the lettuce leaves. Mound the marinated vegetables in the center and serve. Serves 6.
Calories: 217; Protein: 3 grams Carbohydrate: 6 grams ; Fiber: 2 grams; Fat: 21 grams; Cholesterol: 3 mg; Sodium: 381 mg.
Thursday, November 16, 2000
