Watercress and Cranberry Salad with Roast Onion Dressing

Watercress and Cranberry Salad with Roast Onion Dressing

Cheryl Forberg

Cheryl Forberg

November 16th, 2017

https://simplefeast.com/chefscatalog

Watercress and Cranberry Salad with Roast Onion Dressing

Serves 4
65 minutes total time
35 minutes active time
Easy

Peppery watercress is a welcome change from lettuce in this salad of many textures and flavors. Try it with different nuts and berries, too. Extra dressing keeps well in the refrigerator for up to one week.

Cooking Note: Watercress contains many antioxidants, including rhamnetin. This flavonol has shown remarkable strength in fighting cancer tumor cells in research studies.

Ingredients
Roast Onion Dressing (makes 1 ¼ cup dressing)
1 small (about 4 ounces) red onion
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 tablespoons freshly squeezed lime juice
1 ½ teaspoons Dijon mustard
1 ½ tablespoons balsamic vinegar
Kosher salt
Freshly ground black pepper

Watercress and Cranberry Salad
1 small red apple
½ teaspoon freshly squeezed lime juice
2 cups watercress, rinsed and dried¾ cup dried cranberries or blueberries
3 tablespoons coarsely chopped walnuts, toasted

Directions
To Make the Dressing
Preheat the oven to 400˚F.

Peel the onion and cut into 4 wedges. Put cut side down on a baking sheet and drizzle with ½ teaspoon of the olive oil. Roast for 15 minutes.

Turn the onion over and roast until golden brown and caramelized, about 15 minutes longer.

Set aside to cool.

Put the onion in the bowl of a food processor with the lime juice, mustard, and vinegar. Purée until smooth and thick, adding hot water a tablespoon at a time, as needed. With the food processor running, add the remaining 2 tablespoons of olive oil in a thin stream. Season with salt and pepper to taste.

To Make the Salad and Serve
Cut the apple into thin matchsticks and toss in the lime juice in a large mixing bowl.

Trim and rinse the watercress as necessary and dry in a salad spinner. Add to the bowl with the watercress, cranberries, and walnuts. Add enough dressing to coat the greens, about 3 tablespoons, and toss well.

Divide the salad evenly among serving plates and serve immediately with the extra dressing separately.

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Ingredients

  • 1 small (about 4 ounces) red onion
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 1 ½ teaspoons Dijon mustard
  • 1 ½ tablespoons balsamic vinegar
  • Kosher salt Freshly ground black pepper
  • 1 small red apple
  • ½ teaspoon freshly squeezed lime juice
  • 2 cups watercress, rinsed and dried
  • ¾ cup dried cranberries or blueberries
  • 3 tablespoons coarsely chopped walnuts, toasted
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