Watercress with grilled onions,peppers, spicy 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 Inta
1 Red bell pepper; seeded, cut into Strips
1 Yellow bell pepper; seeded, cut into Strips
2 bunches Fresh watercress; trimmed and washed
Fresh cilantro; chopped

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 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/6/96 show

Recipe By : TOO HOT TAMALES SHOW #TH6305 Posted to MC-Recipe Digest V1 #281 Date: Wed, 06 Nov 1996 14:17:09 -0600 From: Pat Asher <asher@...>

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