Bowl of Wattercress Salad
(click to enlarge)

Watercress Salad


Trinidad
Makes:
Effort:
Sched:
DoAhead:  		 2-3.4 #
**
55 min
Short		 This is a very fine salad, but not for buffet service, as watercress soon wilts. The dressing will keep the Avocado from discoloring for a few hours.




12
12
7
15
14
-------
1/3
1/2
1
1/2
1/4
1/4
--------
oz
oz
oz

oz
---
c
oz
t
c
t
t
----

Watercress
Jicama
Cucumber (1)
Grape Tomatoes  
Avocado
-- Dressing
Lime Juice
Shallot
Sugar
Olive Oil ExtV
Salt
Pepper, black
---------
Make   -   (55 min)
  1. Remove oversize stems from WATERCRESS and chop very coarse.
  2. Peel JICAMA and cut into thin matchsticks.
  3. Cut CUCUMBERS into narrow sticks about 2 inches long.
  4. Tumble All Above in a mixing bowl and chill.
  5. Cut TOMATOES in half. If using larger Cherry Tomatoes, cut once lengthwise, once crosswise. Hold them aside, because they'd all fall to the bottom of the bowl when the salad is tumbled.
  6. Make DRESSING in a small jar.
  7. When serving time nears, peel AVOCADO, remove seed. Cut lengthwise into quarters and slice crosswise about 1/4 inch thick. Tumble gently into the Salad.
  8. Shake up Dressing vigorously and pour into Salad. Tumble gently.
  9. Work the tomatoes into the top layer of the salad.
NOTES:

  1. Cucumbers:

      If at all possible, use small cucumbers that don't need to be skinned or seeded, such as Persian, Japanese or European. If you have only the standard waxed green blimps, peel them and seed them, then measure out the given weight.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required, tt=to taste
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