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| 1/2 Tasse | olive oil extra virgin |
| 2 | Cloves (large) garlic; minced |
| 1 Teelöffel | Fresh minced rosemary |
| 1 Teelöffel | Fresh minced tarragon |
| 1 Teelöffel | Fresh minced thyme |
| 2 Teelöffel | Fresh minced basil (if using dried spices; cut (amounts in half) |
| 1 Esslöffel | Dijon mustard |
| 1 | Bunch watercress; rinsed, stemmed (about 2 cups) |
| 2 Tasse | Fresh button mushrooms; very thinly sliced |
| 1 gross | Head endive; separated |
| 1 Esslöffel | Caribe (N.M. red chile) |
| 2 1/2 Esslöffel | lime juice fresh |
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Combine oil, garlic, herbs and mustard and let stand at least 30 minutes (or longer) at room temperature while you prepare the salad ingredients. Arrange watercress, endive & mushrooms in a wooden or glass bowl; refrigerate until cold. To serve, sprinkle with caribe, then add dressing and lace with lime juice. Toss and serve. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, Isbn 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's Mm Recipe Archive,
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