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Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette

May/June 2009, April/May 2005

Your rating: None Average: 4.6 (12 votes)

In 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.



READER'S COMMENT:
"This was delicious! It's such a nice blend of flavors & textures. Planning to make it again this weekend for a party! "
Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette Recipe

Makes: 4 servings, 1 1/2 cups each

Active Time:

Total Time:

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

  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 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.

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.

Nutrition

Per serving: 186 calories; 14 g fat (5 g sat, 6 g mono); 15 mg cholesterol; 10 g carbohydrates; 7 g protein; 2 g fiber; 208 mg sodium; 150 mg potassium.

Nutrition Bonus: Vitamin A (40% daily value), Vitamin C (30% dv), Calcium (20% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 1/2 vegetable, 1/2 high-fat meat, 2 fat


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Recipe Categories

Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Type of Dish
Salad, side/appetizer
Ethnic/Regional
American
Mediterranean
20 minute dinner recipes
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