Watercress Salad with Chicken, Fennel, and Pickled Shallots
1 comment
By Andrew JanjigianAppears in Cook's Illustrated March/April 2016
This salad makes use of our Make-Ahead Vinaigrette recipe for a quick weeknight meal.
WHY THIS RECIPE WORKS
In addition to oil and vinegar (or lemon juice), we make our vinaigrette with a combination of emulsifiers (mustard and mayonnaise) and a stabilizer (molasses), which help the emulsion form and hold for several days. We also use a 2:1 ratio...
