UPDATED 2020
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.
Fyi - cress leaves are packed with iron, calcium, folic acid and vitamins C and A.
Cress is somewhat bitter, so you could mix it in with a buttery green, to soften its punch.
---Barbara
Cress Avocado Salad with Mustard Shallot Vinaigrette
Serves 4
2 T. extra virgin olive oil
1-1.5 T. sherry vinegar
1 t. Dijon mustard
1 shallot, finely chopped
salt and pepper
4 cups cress, washed and stalks removed
12 super sweet cherry tomatoes, halved
1 ripe avocado, sliced into wedges
squeezed lime juice for the avocado (optional)
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.
B