Rated 5.0 stars by 1 users
Salad
8 servings
40 minutes
20 minutes
Chef Cheryl Forberg, R.D.
This fresh salad has it all! Crisp and hydrating watercress, crunchy nuts and jicama, chewy dried cranberries and a Dijon vinaigrette that pulls it all together. Watercress Factoid-Watercress contains many antioxidants, including rhamnetin, a flavanol that has shown remarkable strength in fighting cancer tumor cells in research studies.
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
1 medium organic apple
1 teaspoon organic lemon juice, freshly squeezed
4 cups watercress, washed, trimmed and dried
1 package dried cranberries (3 oz.)
1/2 cup soy nuts, or red walnuts, toasted
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, adding 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.
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 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.
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