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Watercress and Toasted Walnut Salad

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Categories: Low-fat, Quick to fix
Type: Salads

Try serving this dish alongside savory tarts

Prep Time: prep 15 mins

Cooking Time: cook 10 mins

Serves: makes 6 servings

Ingredients:

For the salad

  • 1 cup walnut pieces
  • 2 bunches watercress, washed and dried
  • 2 shallots, finely chopped

For the dressing

  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp light brown sugar
  • 1 / 4 cup walnut oil
  • salt and freshly ground black pepper
Watercress and Toasted Walnut Salad photo

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Directions:

  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.
Tips:
  • prep 15 mins; cook 10 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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