Layered Salad

This is a fancy salad from Emeril Lagasse. I haven't tried it yet but it looks good.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1  bunch watercress, well rinsed and dried, stems removed
• 4  teaspoons Dijon mustard
• 1  tablespoon white wine vinegar
• 1⁄2 cup olive oil
• 1⁄2 teaspoon salt
• 1⁄2 cup  chopped shallot
• 2  teaspoons fresh parsley
• 1  teaspoon  fresh minced thyme
• 1⁄2 cup  ripe tomatoes, peeled, seeded, diced
• 2  tablespoons fresh chives
• 1⁄2 cup cucumber, peeled seeded and diced
• 1⁄2 cup hearts of palm, diced
• 1⁄2 cup artichoke heart, diced
• 1⁄2 cup lump crabmeat

Directions

1. Place two ring molds, about 3 to 4 inches each, in the center to two salad plates.
2. Arrange watercress around the molds.
3. For dressing: in a small bowl, whisk together the mustard, vinegar and salt. Slowly add the olive oil constantly, until emulsified. Add the shallots parsley and thyme until well incorporated.
4. In a bowl, toss the tomatoes with 1 tablespoon of the dressing and 1 teaspoon of the chives.
5. Using a spoon, divide the tomatoes between the ring molds.
6. Repeat the process with the cucumber, hearts of palm, artichoke hearts, and crabmeat, packing each layer with a spoon.
7. Carefully remove the molds and drizzle dressing over the watercress.