Watercress And Walnut Salad
|Watercress||1 Bunch (100 gm)|
|White vinegar||1⁄3 Cup (5.33 tbs)|
|Shelled walnuts||12 Cup (192 tbs)|
|Cubed gruyere cheese||1⁄4 Cup (4 tbs)|
|White mustard||1 Tablespoon|
|Olive oil||1⁄4 Cup (4 tbs)|
1 Place the eggs in a saucepan. Cover with cold water, add a little salt, bring to a boil and continue boiling for 10 minutes.
2 Prepare the cress: keeping only the green leaves and tender stalks, wash them very thoroughly in several changes of water. Soak the cress in cold water with half the vinegar added.
3 Run cold water over the hard- boiled eggs. Shell and quarter them.
4 Peel the apple. Quarter it, remove the core and slice thinly. Peel the shallots and chop them finely.
5 Drain the cress and rinse in clean water; drain carefully. Place in a salad bowl. Add the sliced apple, quartered walnuts and cheese.
6 Make a dressing by mixing in a cup the remaining vinegar, the mustard, oil, shallots, salt and pepper. Pour this dressing over the salad and mix it in. Decorate the salad with the egg quarters and the nut pieces. Serve at once.
Calories 1497 Calories from Fat 1229
% Daily Value*
Total Fat 146 g224.5%
Saturated Fat 16.2 g81.1%
Trans Fat 0 g
Cholesterol 116.7 mg38.9%
Sodium 146.9 mg6.1%
Total Carbohydrates 34 g11.2%
Dietary Fiber 14.5 g57.8%
Sugars 8.3 g
Protein 38 g75.8%
Vitamin A 18% Vitamin C 19.3%
Calcium 33.5% Iron 36.2%
*Based on a 2000 Calorie diet