Layered Salad

Name: Layered Salad
Ingredients: 1 bunch watercress, well rinsed and dried, stems removed; 4 teaspoons Dijon mustard; 1 tablespoon white wine vinegar; 1/2 teaspoon salt; 1/2 cup olive oil; 1/4 cup chopped shallots; 2 teaspoons fresh parsley; 1 teaspoon fresh minced thyme; 1/2 cup ripe tomatoes, peeled, seeded, and diced; 2 tablespoons chopped fresh chives; 1/2 cup cucumber, peeled, seeded and diced; 1/2 cup hearts of palm, rinsed under cold water and drained, diced; 1/2 cup artichoke hearts, diced; 1/2 cup lump crabmeat; Toasted French bread croutons, accompaniment

15 ingredients

10 steps

Ingredients

1 bunch watercress, well rinsed and dried, stems removed
4 teaspoons Dijon mustard
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/2 cup olive oil
1/4 cup chopped shallots
2 teaspoons fresh parsley
1 teaspoon fresh minced thyme
1/2 cup ripe tomatoes, peeled, seeded, and diced
2 tablespoons chopped fresh chives
1/2 cup cucumber, peeled, seeded and diced
1/2 cup hearts of palm, rinsed under cold water and drained, diced
1/2 cup artichoke hearts, diced
1/2 cup lump crabmeat
Toasted French bread croutons, accompaniment

Directions

1

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

Arrange the watercress around the molds.
3

To make the dressing, in a small bowl, whisk together the mustard, vinegar, and salt.
4

Slowly add the olive oil, whisking constantly, until emulsified.
5

Add the shallots, parsley and thyme and whisk 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 down with the back of a spoon.
9

Carefully remove the molds and drizzle dressing over the watercress.
10

Serve with toasted French bread croutons.