Description
One of our favorite salads. When I serve it at parties I always get requests for the recipe. I usually make the dressing and chop the vegetables ahead of time and assemble right before dinner. Serve with French bread croutons.
Ingredients
- 1 bunch watercress, stemmed
- 4 teaspoons Dijon mustard
- 1 tablespoon white wine vinegar
- ½ teaspoon salt
- ½ cup olive oil
- ¼ cup chopped shallots
- 2 teaspoons chopped fresh parsley
- 1 teaspoon minced fresh thyme
- ½ cup peeled, seeded, and diced tomato
- 2 tablespoons chopped fresh chives, divided
- ½ cup diced avocado
- ½ cup peeled, seeded, and diced cucumber
- ½ cup drained, rinsed, and diced hearts of palm
- ½ cup diced artichoke hearts
- ½ cup lump crabmeat
Prep Time: 45 mins
Total Time: 45 mins
Servings: 2