Layered Salad

Name: Layered Salad
Ingredients: 1 bunch watercress, well rinsed and dried, stems removed; 4 teaspoons Dijon mustard; 1 tablespoon white wine vinegar; 12 cup olive oil; 12 teaspoon salt; 12 cup chopped shallot; 2 teaspoons fresh parsley; 1 teaspoon fresh minced thyme; 12 cup ripe tomatoes, peeled, seeded, diced; 2 tablespoons fresh chives; 12 cup cucumber, peeled seeded and diced; 12 cup hearts of palm, diced; 12 cup artichoke heart, diced; 12 cup lump crabmeat

14 ingredients

9 steps

Ingredients

1 bunch watercress, well rinsed and dried, stems removed
4 teaspoons Dijon mustard
1 tablespoon white wine vinegar
12 cup olive oil
12 teaspoon salt
12 cup chopped shallot
2 teaspoons fresh parsley
1 teaspoon fresh minced thyme
12 cup ripe tomatoes, peeled, seeded, diced
2 tablespoons fresh chives
12 cup cucumber, peeled seeded and diced
12 cup hearts of palm, diced
12 cup artichoke heart, diced
12 cup lump crabmeat

Directions

1

Place two ring molds, about 3 to 4 inches each, in the center to two salad plates.
2

Arrange watercress around the molds.
3

For dressing: in a small bowl, whisk together the mustard, vinegar and salt.
4

Slowly add the olive oil constantly, until emulsified.
5

Add the shallots parsley and thyme until well incorporated.
6

In a bowl, toss the tomatoes with 1 tablespoon of the dressing and 1 teaspoon of the chives.
7

Using a spoon, divide the tomatoes between the ring molds.
8

Repeat the process with the cucumber, hearts of palm, artichoke hearts, and crabmeat, packing each layer with a spoon.
9

Carefully remove the molds and drizzle dressing over the watercress.