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.
Time: 25 minutesIngredients
8 ounces fresh sugar snap peas, trimmed (about 2 cups; see Tip)
2 large bunches watercress, woody stems trimmed (4 ounces or 4 loosely packed cups)
2 tablespoons peanut oil, or canola oil
4 large shallots, thinly sliced into rings
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1/4 teaspoon salt
1/2 cup crumbled hard, aged goat cheese, or Asiago cheese
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.
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.
Tip: To remove the stem and strings at the same time from sugar snap peas, hold the stem between your thumb and index finger, snap and pull down.
- Dietary Fiber
- Monounsaturated Fat
- Saturated Fat
- Vitamin A (40% daily value)
- Vitamin C (30% dv)
- Calcium (20% dv)
- Carbohydrate Servings
- 1 1/2 vegetable
- 1/2 high-fat meat
- 2 fat