Friday, June 8, 2012

Cress Avocado Salad

Before Tossing the Cress Avocado Salad with Mustard Shallot Vinaigrette

This was a great combination for a salad:  peppery cress in contrast with velvety avocado and super sweet tomatoes, tossed with a mustard-shallot vinaigrette.

In the bottom of the bowl, I placed equal parts1 - 2 T. extra virgin olive oil and 1- 2 T. vinegar (use whatever you like.  I chose sherry vinegar.)  Add a teaspoon of mustard, and finely chopped shallots (2 small or one large).   Add salt and pepper.  Then whisk together until emulsified, i.e., the oil is blended with all of the other ingredients.

Add the washed cress.  On top, add sliced super sweet tomatoes and sliced ripe avocado.  Add salt and pepper directly on the avocado and tomatoes.  If you worry that your avocado will turn brown, you can squeeze some lemon or lime juice on it.

At the last minute, toss it all together and serve immediately.  The only thing I would change next time, is to remove the stalks from the cress. They were unwieldy to eat.
If you like arugula, then you will like cress.  Cress is very perishable. Best to get it at the farmer's market this time of year.  You can also get it at Wegman's in the salad section.  It comes with the roots attached. 

Fyi - cress leaves are packed with iron, calcium, folic acid and vitamins C and A. 

Cress is very strong, so you might want to mix it in with other greens, and still get its nutritional value and a punch of pepperiness.


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