Watercress and Red Grape Salad

comments (0) August 6th, 2008     

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Ingredients:
2 tsp. sherry vinegar or red wine vinegar
1/4 tsp. salt
1/8 tsp. coarsely ground black pepper
2 Tbs. extra-virgin olive oil
1 Tbs. walnut oil
1/3 cup coarsely chopped walnuts
2 large bunches watercress, washed, stemmed, and dried (about 4 cups)
1 cup red seedless grapes, halved
1 small Red Delicious apple, diced
1/2 cup blue cheese, crumbled

4 servings

Whisk together the vinegar, salt, and pepper in a small bowl. Whisk in the oils until well blended and set aside.

Preheat the oven to 350°F and toast the walnuts for 10 min. or until fragrant. Set aside to cool.

Place the watercress, grapes, and apple in a large salad bowl and toss with the dressing. Add the cheese and toss just to distribute evenly. Sprinkle with walnuts and serve immediately.

Recipe by Edon Waycott
April 1998
from issue #14

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posted in: salad, grapes, watercress

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