Watercress salad with currants and walnuts
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Medium-sized head butter lettuce | |
| OR a similar soft-leaf variety | ||
| 1 | small | Bunc fresh watercress |
| 1 | small | Perfect scallions; (1 to 2) |
| (or about 6 chives) | ||
| A handful of currants | ||
| 2 | Handfuls minced walnuts; lightly toasted | |
| 2 | tablespoons | Extra-virgin olive oil or walnut oil; up to 3 |
| 1 | teaspoon | Balsamic vinegar |
| Salt and pepper to taste | ||
Directions
Preparation time: Less than 15 minutes Yield: 3 or 4 servings This is a subtle and elegant salad with small touches of scallions, walnuts, and currants. Balsamic vinegar is the first choice to use here, but champagne or raspberry vinegar will be just as effective.
* If you clean and dry the greens ahead of time, the salad will take just minutes to prepare. Wrap the cleaned greens in paper towels, then refrigerate in a plastic bag until use.
1) Clean, thoroughly dry, and chill the greens. Tear into bite-sized pieces, and place them in a salad bowl. 2) Finely mince the scallions or chives. Add them to the greens, along with the currants and walnuts. 3) Drizzle in the oil and toss well. Then sprinkle in the vinegar and a little salt and pepper. Toss again, and serve immediately.
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Recipe by: Adapted from "Still Life with Menu Cookbook" Converted by MM_Buster v2.0l.