Salad of Watercress and Seasoned Apple

February 5, 2011

(adapted from Madhur Jaffrey’s Easy East/West Menus for Family and Friends by Madhur Jaffrey)

Serves 6

1 hard medium sized crisp apple
1 tsp. lemon juice
1/8 tsp. ground roasted cumin seeds
dash of cayenne pepper
1/4 tsp. sugar
5 tsp. good olive oil
2 bunches watercress
4 tsp. red wine vinegar
4 tsp. soy sauce

Peel and quarter the apple and cut into thin slices. Place the slices in a bowl and rub with lemon juice. Add about 1/4 tsp. salt, black pepper, cumin, cayenne, sugar and 1 tsp. olive oil. Mix with apples and place apples on individual plates.

Mix vinegar, soy sauce and remaining 4 tsp. olive oil in a bowl. Trim watercress and toss with dressing. Pile salad on top of the apple.

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{ 1 comment… read it below or add one }

Anonymous February 7, 2007 at 1:29 pm

I love this salad and have made it so many times, for those of you who have not made it, go ahead and get the ingredients, serve it with salmon, serve it with anything! It is soooo good.

I sent Bettina and Suzanne a note earlier saying I was looking for a good herb salad to make with the Steamed Lamb with Preserved Lemon (Casa Moro, p. 222, which I serve with the couscous on page 214). I can almost serving this, but still want to find a more traditional herb salad with a dressing. Anyone out there have any suggestions? ~ Katherine

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