Watercress salad w\\ grilled onions & candied walnuts
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | tablespoons | Vegetable oil |
¼ | teaspoon | Cayenne pepper |
2 | tablespoons | Sugar |
½ | cup | Walnut halves |
6 | tablespoons | Walnut oil |
3 | tablespoons | White wine vinegar |
3 | tablespoons | Chopped fresh cilantro |
1 | small | Red onion, peeled, cut into |
Thick wedges with stem end | ||
Left intact | ||
1 | Red bell pepper, seeded, cut | |
Into strips | ||
1 | Yellow bell pepper, seeded, | |
Cut into strips | ||
2 | bunches | Fresh watercress, trimmed |
And washed | ||
Chopped fresh cilantro |
Directions
Heat 2 tablespoons vegetable oil in heavy large skillet over medium heat. Add cayenne and sugar and stir until sugar dissolves. Add walnuts and stir until coated. Continue stirring until walnuts are toasted. Using slotted spoon, transfer walnuts to foil lined sheet and cool.
Whisk walnut oil, vinegar and 3 tablespoons chopped cilantro in medium bowl until well blended. Season to taste with salt and pepper.
Prepare barbecue (medium high heat). Combine 2 tablespoons vegetable oil, onion wedges and pepper strips in large bowl. Season to taste with salt and pepper. Grill vegetables until tender and blackened in spots. Transfer to large bowl. Add watercress. Toss with dressing.
Arrange on platter. Garnish with candied walnuts.
Yield: 4 servings
TOO HOT TAMALES SHOW #TH6305
Related recipes
- Arroz poblana
- Avocado cream pie
- Baked garlic and pepper salad
- Chipotle grilled shrimp
- Cold sorrel soup
- Escalope of salmon
- Frozen banana custard
- Garlic aioli
- Lime marinated veggie skewers
- Mango margaritas
- Mexican red rice
- Orange cake
- Pear pound cake
- Pear tarts with caramel sauce
- Poached pumpkin in syrup
- Queso flameado
- Red garlic soup
- Shrimp verde
- Watermelon granita
- Yogurt and pistachio cake