Watercress salad w\\ grilled onions & candied walnuts

4 servings

Ingredients

Quantity Ingredient
4 tablespoons Vegetable oil
¼ teaspoon Cayenne pepper
2 tablespoons Sugar
½ cup Walnut halves
6 tablespoons Walnut oil
3 tablespoons White wine vinegar
3 tablespoons Chopped fresh cilantro
1 small Red onion, peeled, cut into
Thick wedges with stem end
Left intact
1 Red bell pepper, seeded, cut
Into strips
1 Yellow bell pepper, seeded,
Cut into strips
2 bunches Fresh watercress, trimmed
And washed
Chopped fresh cilantro

Directions

Heat 2 tablespoons vegetable oil in heavy large skillet over medium heat. Add cayenne and sugar and stir until sugar dissolves. Add walnuts and stir until coated. Continue stirring until walnuts are toasted. Using slotted spoon, transfer walnuts to foil lined sheet and cool.

Whisk walnut oil, vinegar and 3 tablespoons chopped cilantro in medium bowl until well blended. Season to taste with salt and pepper.

Prepare barbecue (medium high heat). Combine 2 tablespoons vegetable oil, onion wedges and pepper strips in large bowl. Season to taste with salt and pepper. Grill vegetables until tender and blackened in spots. Transfer to large bowl. Add watercress. Toss with dressing.

Arrange on platter. Garnish with candied walnuts.

Yield: 4 servings

TOO HOT TAMALES SHOW #TH6305

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