Bibb, Watercress, Walnut, Olive, and Gruyere Salad with Creamy Walnut Dressing
Nutrition
Calories: 275 kcalCarbohydrates: 15 gProtein: 16 gFat: 34 gSaturated Fat: 16 gCholesterol: 25 mgSodium: 162 mgFiber: 8 gSugar: 10 gVitamin A: 117.4 IUCalcium: 196 mgIron: 13 mg
Ingredients
- 2 tsp Dijon mustard
- 1 whole garlic clove small clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp sugar
- 1 dash pepper to taste
- 1/4 tsp dried tarragon
- 1 tablespoon white wine vinegar
- 2 tbsp heavy cream
- 5 tbsp walnut oil
- 1 whole bibb lettuce 1 head
- 1 bunch watercress
- 1/2 cup walnuts chopped
- 1/2 cup California black olives sliced
- ¼ lb swiss cheese Swiss Gruyère cheese, cut into fine julienne strips
Instructions
- In a small bowl, combine the mustard, garlic, salt, sugar, pepper to taste, and tarragon and blend in the vinegar.
- With a small whisk or a fork, beat in the cream and then the walnut oil very gradually. Set the dressing aside.
- Wash the Bibb lettuce and watercress in a sink filled with cold water. Break off and discard the thicker stems of the watercress. Drain in a colander and shake off excess moisture or dry in a salad spinner. Wrap in paper towels, put in a plastic bag, and refrigerate for 1 or 2 hours.
- Put the walnuts, olives, and Gruyère in a salad bowl, add the lettuce and watercress, and toss with the dressing.