Sugar Snap Watercress Salad with Warm Sesame Dressing
Incredibly fresh and crisp, the sweet sugar snap peas and the watercress flavors really pop with a perfectly balanced dressing highlighted by caramelized shallots. This quick and easy watercress and sugar snap salad is quite tasty, drizzling with the homemade Warm Sesame-Shallot Vinaigrette, a great side or a healthy supper.
Yield
4 servingsPrep
10 minCook
15 minReady
28 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar snap peas
trimmed, 8 ounces |
*
|
| 2 | bunches |
watercress
woody stems trimmed, 4 ounces |
*
|
| 2 | tablespoons |
canola oil
|
|
| 4 | large |
shallots
thinly sliced into rings |
*
|
| 2 | teaspoons |
sesame oil
|
|
| 2 | tablespoons |
rice vinegar
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
goat (chevre) cheese
crumbled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar snap peas
trimmed, 8 ounces |
*
|
| 2 | bunches |
watercress
woody stems trimmed, 4 ounces |
*
|
| 3E+1 | ml |
canola oil
|
|
| 4 | large |
shallots
thinly sliced into rings |
*
|
| 1E+1 | ml |
sesame oil
|
|
| 3E+1 | ml |
rice vinegar
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
goat (chevre) cheese
crumbled |
*
|
Directions
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 canola oil in a medium nonstick skillet over low heat, add shallots and cook very slowly, stirring frequently, until golden brown, 15 minutes.
Stir in sesame oil, vinegar and salt; cook until fragrant, about 15 seconds.
Pour the warm dressing over the peas and watercress; toss well.
Top with cheese.
Serve warm.
