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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