Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette
From EatingWell: May/June 2009, April/May 2005In this Asian-inspired salad, the peppery flavor of watercress is paired with another emblematic spring vegetable—sugar snap peas. Tossed with a warm dressing made with caramelized onions, rice vinegar and toasted sesame oil, this salad is the perfect antidote to the chill of early spring. 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.
4 servings, 1 1/2 cups each | Active Time: 25 minutes | Total Time: 25 minutes
Ingredients
- 8 ounces fresh sugar snap peas, trimmed (about 2 cups; see Tip)
- 2 large bunches watercress, woody stems trimmed (4 ounces or 4 loosely packed cups)
- 2 tablespoons peanut oil, or canola oil
- 4 large shallots, thinly sliced into rings
- 2 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon salt
- 1/2 cup crumbled hard, aged goat cheese , or Asiago cheese
Preparation
- 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.
- Heat peanut (or canola) oil in a medium nonstick skillet over low heat; add shallots and cook very slowly, stirring frequently, until golden brown, 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.
Nutrition
Per serving : 185 Calories; 14 g Fat; 5 g Sat; 6 g Mono; 15 mg Cholesterol; 8 g Carbohydrates; 7 g Protein; 3 g Fiber; 99 mg Sodium; 150 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 1/2 vegetable, 1/2 high-fat meat, 2 fat
Tips & Notes
- Tip: To remove the stem and strings at the same time from sugar snap peas, hold the stem between your thumb and index finger, snap and pull down.