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Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette
Source: Eating Well

For the best-tasting watercress, look for supple, thin stems (not woody stalks) with small, heart-shaped, dark green leaves that have no yellow blemishes. A member of the mustard family, watercress can be stored in the crisper for up to 4 days but should only be washed right before use.

Rating:
Prep Time: 25 minutes
Cook Time: 25 minutes
Difficulty: Difficult

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Watercress & Sugar Snap Salad with Warm Sesame-Shallot
8 oz  sugar snap peas
2 tbsp  peanut oil
4 each  large shallots
2 tbsp  rice vinegar
2 tsp  toasted sesame oil
0 each  salt
Directions
  1. Bring a small pot of water to a boil. Add peas and cook until bright green, 30 seconds. Drain in a colander and rinse with cold water until cool. Transfer to a large bowl, add watercress and toss to combine.
  2. Heat a medium nonstick skillet over low heat; swirl in the peanut (or canola) oil, add shallots, and cook very slowly, stirring frequently, until sweet and caramelized, about 15 minutes. Stir in vinegar, sesame oil and salt; cook until fragrant, about 10 seconds. Pour the warm dressing over the peas and watercress; toss well. Top with cheese and serve.

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