Watercress~ melon & almond salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Fresh lime juice |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Fresh ginger root -- minced |
| Peeled | ||
| ¼ | cup | Vegetable oil |
| 10 | ounces | Watercress sprigs |
| 2½ | cup | Watermelon -- cut in 1/2\" |
| Pieces | ||
| 2½ | cup | Cantaloupe -- cut in 1/2\" |
| Pieces | ||
| ⅓ | cup | Sliced almonds -- toasted |
Directions
Preparation: Ten ounces of cress is about 2 traditional bunches. Trim the touch ends, rinse. Tear the sprigs in half.
Whisk lime juice, sugar and ginger in large bowl to blend. Gradually whisk in oil. Season dressing with salt and pepper. Add watercress, watermelon and cantaloupe to dressing and toss to coat. Transfer salad to plates. Sprinkle with sliced almonds and serve immediately.
Recipe By : Sophie Grigson. Bon Appetit, August, 1996