Watercress and Romaine Salad with Ginger Vinaigrette Recipe

Watercress and Romaine Salad with Ginger Vinaigrette Recipe

  • 5 teaspoons white-wine vinegar
  • 2 teaspoons minced peeled fresh gingerroot
  • 1/3 cup olive oil
  • 2 bunches watercress, coarse stems discarded and sprigs washed and spun dry (about 6 cups)
  • 2 small heads romaine, leaves washed, spun dry, and torn into pieces (about 8 cups)
  1. In a large bowl whisk together vinegar, gingerroot, and salt and pepper to taste and whisk in oil until emulsified. Add greens and toss to coat with vinaigrette.
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