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Watercress And Violet Salad

Meal.Mates's picture
The slightly sweet dressing is an interesting contrast to the peppery watercress.
Ingredients
  Watercress 1 Bunch (100 gm)
  Violets 1 Bunch (100 gm)
  Olive oil 2 Tablespoon
  Wine vinegar 2 Teaspoon
  Grand marnier 1 Teaspoon
  Chopped pecan nuts 2 Tablespoon
Directions

Pick tiny sprigs off water cress, tie into small bundles with rubber bands. Stand in water. Snip heads off violets. Shake together in a screw-top jar the olive oil, vinegar and Grand Marnier. Shake water off watercress and remove rubber bands. Place in bowl, top with violets and nuts, add dressing, toss and serve. Serves 6.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Servings: 
4

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