Thursday, January 6, 2011
Watercress salad with peppers and radish
Happy New Year to everyone! We have been silent for a while, just lying low for the holidays and staying close to home for a change. V did a lot of creative cooking during the break (yum!) and I have to post the recipes sometime soon. I did my holiday baking - Russian Tea cookies and Chocolate-raisin-banana bread to share with friends and neighbors. It was a good holiday, food-wise, and we rarely ate out!
To start off the new year right, here's a salad recipe. It started when we picked up 2 bunches of watercress from the local Chinese grocery store. We were not too hungry, so we whipped up this salad last evening for dinner. Because it was a chilly evening, I turned on the stove to make a warm dressing - the aroma of the dressing was the best part of the meal.
2 bunches watercress - washed and picked
A medium radish -grated
Sweet peppers (red and orange) thinly julienned (bell peppers would work)
For the dressing:
1 tablespoon peanut oil
2 cloves garlic thinly sliced
Red pepper flakes - 1 tsp
Balsamic vinegar - 2 Tbsp
Heat the oil and add the garlic and red pepper flakes. The aroma should be making you hungry by now. Whisk in the Balsamic vinegar.
Assemble the veggies and pour the salad dressing on top and toss. Dig in with a fork & enjoy!