- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- Cheryl Forberg
Ingredients
Roasted Onion Dressing
- 6 ounces Organic Shallots peeled and halved lengthwise
- 1/4 cup Olive Oil plus 1 teaspoon
- 1/4 cup Organic Lemon juice
- 1 tablespoon Dijon Mustard
- 3 tablespoons Balsamic Vinegar
- Salt and Fresh Ground Black Pepper to taste
Salad
- 1 medium Organic Apples
- 1 teaspoon Organic Lemon juice freshly squeezed
- 4 cups Watercress washed trimmed and dried
- 1 package Dried Cranberries (3 oz.)
- 1/2 cup Roasted Soy Nuts
Directions
Dressing
Preheat oven to 400°F. Peel shallots and cut into half lengthwise. Place shallots, cut side down, on baking sheet. Drizzle with 1 teaspoon of the olive oil. Bake for 10 minutes. Turn onion over and bake until brown and caramelized, about 10 minutes longer. Set aside to cool.
Place shallots in bowl of a food processor; add lemon juice, mustard, and vinegar. Puree until smooth and thick. (Add 1 tablespoon of water if mixture is too thick to process). Add the remaining ¼ cup of olive oil in a thin stream. Season with salt and pepper. Set aside. There will be about 1 cup of dressing.
Salad
Cut apple in half vertically, and remove core. Cut halves crosswise into ¼-inch-thick slices. Stack the slices and cut crosswise into 1/8-inch-wide slices, forming thin matchsticks. Toss apple sticks in 1 teaspoon of lemon juice in a large mixing bowl. Set aside.
Add watercress, cranberries, and soy nuts to the apple sticks. Add enough dressing to coat greens, about 1/4 cup; toss well. Divide salad evenly among 8 plates. Serve immediately. Pass extra dressing separately.
Watercress Factoid
Watercress contains many antioxidants, including rhamnetin, a flavonol that has shown remarkable strength in fighting cancer tumor cells in research studies.
