Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette

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Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette

Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette

In this Asian-inspired salad, the peppery flavor of watercress is paired with another emblematic spring vegetable—sugar snap peas. Tossed with a warm dressing made with caramelized onions, rice vinegar and toasted sesame oil, this salad is the perfect antidote to the chill of early spring. For the best-tasting watercress, look for supple, thin stems (not woody stalks) with small, heart-shaped, dark green leaves that have no yellow blemishes.

Serves 4

Prep Time 25 min

Total Time 25 min.

Ingredients

  • 8 ounces fresh sugar snap peas, trimmed (about 2 cups; see Tip)
  • 2 large bunc watercress, woody stems trimmed (4 ounces or 4 loosely packed cups)
  • 2 tablespoon peanut oil, or canola oil
  • 4 large shallots, thinly sliced into rings
  • 2 tablespoon rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1/4 teaspoon salt
  • 1/2 cup crumbled hard, aged goat cheese, or Asiago cheese

Cooking Directions

Step 1

Bring a small pot of water to a boil. Add peas and cook until bright green, 30 seconds. Drain in a colander and rinse with cold water until cool. Transfer to a large bowl, add watercress and toss to combine.

Step 2

Heat peanut (or canola) oil in a medium nonstick skillet over low heat; add shallots and cook very slowly, stirring frequently, until golden brown, about 15 minutes. Stir in vinegar, sesame oil and salt; cook until fragrant, about 10 seconds. Pour the warm dressing over the peas and watercress; toss well. Top with cheese and serve.


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