1 small cauliflower
1/2 cup Chinese sesame oil
Juice of 1 lemon
1/4 tsp chervil
1/4 tsp tarragon
1/4 tsp basil leaves
1/4 tsp dry mustard
Salt and pepper to taste
2 bunches watercress (remove stems)
1/2 cup slivered almonds (roasted)
2 cups water-packed artichoke hearts (drained and sliced)

Watercress Salad

1. Cut cauliflower into small flowerets and steam for 5 minutes. Let them cool.
2. Place cauliflower, oil, lemon juice, and seasonings in a container. Cover and chill for at least 1 hour.
3. Place watercress leaves in colander and rinse with cold water. Drain excess water.
4. Arrange the leaves on 4 small plates. Place artichoke slices on watercress leaves. Pour cauliflower mixture on top of artichoke slices.
5. Decorate on top with slivered almonds and serve.