Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 6
Ingredients
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)
Preparation
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.
