Watercress salad with grilled onions, peppers & spicy walnut
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 |
| 1 | Red bell pepper; seeded, and | |
| ; cut into strips | ||
| 1 | Yellow bell pepper; seeded, and | |
| ; cut into strips | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | bunches | Fresh watercress; trimmed and washed |
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). Peel the onion and cut it into thick wedges with the root end left intact. 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 the candied walnuts. This recipe yields 4 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6305 broadcast 11-06 1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-10-1996
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.