Watercress and Toasted Walnut Salad

Try serving this dish alongside savory tarts.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Vegetables

Lunch

Ingredients

1 cup walnut pieces		1 tsp Dijon mustard
2 bunches watercress, washed and dried		1 tsp light brown sugar
2 shallots, finely chopped		1/4 cup walnut oil
1 tbsp red wine vinegar		Salt and freshly ground black pepper

directions

Prep: 15 min Total: 30 min (Quick)

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1
Preheat the oven to 350°F (180°C). Spread the walnuts in a single layer on a baking sheet. Bake, stirring occasionally, for 10 minutes, or until nicely browned, watching closely so they don’t burn. Let cool, and crush lightly with your hands.
2
To make the dressing, whisk the vinegar, mustard, and sugar in a bowl. Gradually whisk in the oil. Season with salt and pepper.
3
Combine the watercress, shallots, and walnuts in a large bowl. Toss with the dressing, and serve immediately.

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