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"Diana, just a quick heads up to let you know we are still using your cookbook and the guys will often be heard saying what would Diana say about this or that....really good feed back... I made your potato salad and the oriental coleslaw on Sat. for a family luncheon and had rave reviews so thanks again."
BC Hydro
Shrimp and Watercress Salad
This salad is light and crispy with the addition of watercress into it. With the further addition of watermelon it makes for a refreshing and healthy salad year round.
- 3 tablespoons softened butter
- 1 teaspoon granulated garlic
- 2 tablespoons grated parmesan cheese
- 1 18 to 24 inch sourdough baguette
- 3 ounces fresh steamed watercress
- 4 cups seedless watermelon balls
- 12 tablespoons potato chip sized shaves of aged white cheddar cheese
- 1/2 cup basalmic vinegarette of your choice
- 20 chilled cocktail shrimp pieces (optional)
Mix together the butter, garlic and Parmesan. Cut the baguette in half. Slice the halves down the center to form 4 pieces of bread. Spread the butter mixture evenly over the cut side of each piece of bread. Place on the rack of a preheated 400-degree oven and bake just until browned. Wrap in foil and keep in a warm oven. Sprinkle the watercress over 4 salad plates. Add the watermelon balls, cheese, and shrimp if desired. Drizzle with vinaigrette and serve with the warm bread.
Makes 4 servings.