Pale Greens with Watercress Dressing

2 Belgian endives
1 large head Boston or other tender green lettuce
1 egg yolk
2 Tablespoons fresh lemon juice
2 Tablespoons tarragon vinegar
1 Tablespoon Dijon-style mustard
1 teaspoon dried tarragon
3/4 cup olive oil
1 cup minced watercress leaves
Salt and freshly ground black pepper

1) Separate the endive and lettuce leaves. Rinse well and pat dry. Tear the Boston lettuce into large bite-size pieces. Toss the lettuce and endives together in a salad bowl.

2) Whisk the egg yolk, lemon juice, vinegar, mustard, and tarragon together in a mixing bowl. Gradually whisk in the oil. Whisk in the watercress and season with salt and pepper.

3) Toss the salad with just enough dressing to coat the leaves. Serve immediately.

Serves: 6-8

Source: Silver Palate Goodtimes Cookbook

Prepared by: Margo for the January 2004 meeting