Babe’s Country Cookbook, p. 85
1 bunch watercress
3 tangerines
2 limes (1 of them for juice)
1 shallot
1 tablespoon tarragon vinegar
2 tablespoons walnut oil
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper, or
to taste
1 apple
½ cup diced or cumbled chevre or French
Bucheron cheese (about 4 ounces)
½ cup walnut pieces
This was my first time working with watercress. Yummy stuff!
Wash and drain the watercress. Pat gently with a clean
kitchen towel or paper towels to dry thoroughly. Trim away the tough stems.
Reserve.
Grate the zest of 1 tangerine and 1 lime.
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| Zesty! |
Juice 1 of
the limes. Finely chop the shallot.
MAKING THE VINAIGRETTE: Whisk together the vinegar,
lime juice, the tangerine and lime zests, and walnut oil in a small bowl until
the oil is thoroughly incorporated. Add the chopped shallot. Season with the
salt and pepper, and let sit for 10 or 20 minutes for the flavors to blend.
MAKING THE SALAD:
Leave the peel on the apple, core it, and dice into a
large bowl. Peel the remaining lime and the 3 tangerines, removing the outer
white pith. Section them, remove the membranes and the seeds, and add the
sections to the apple along with the goat cheese and walnuts.
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| (Chevre is goat cheese, by the way.) |
Pour the dressing over the fruit mixture in the bowl,
and toss well.
Arrange a bed of watercress on 4 salad plates, and
spoon the salad onto each bed. Serve at room temperature.
Put out a plate of buttered thin slices of toasted
walnut bread or fresh French bread. This is a salad that goes especially well
with an omelet.
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| Pretty pretty fruits |
My Rating: 4/5 "The variety of fresh flavors in here is astounding. Thanks to the goat cheese, it all comes together seamlessly. It's a little cumbersome because some of the ingredients are bulky to chew, but the flavor payoff makes that worth it."
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