Every ingredient in this salad is nutritious and tasty. Watercress, packed with antioxidants and phytonutrients, blends well with the other elements to create an explosion of flavors and textures. If you can’t find Brazil nuts, use chopped walnuts.
Recipe Ingredient Details:
10 ounces frozen edamame
2 bunches watercress
1 fennel bulb
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon Aleppo pepper (optional)
¼ teaspoon sea salt, or to taste
¼ teaspoon freshly ground black pepper
4-5 tablespoons extra-virgin olive oil
1/3 cup snipped fresh chives, divided
4 large artichoke bottoms (canned), cut into ¼-inch slices
½ cup Brazil nuts, chopped or sliced
Bring a pot of salted water to a boil and add edamame. Return to a boil and cook about 2 minutes. Drain in a colander, refresh under cold running water, and drain thoroughly.
Discard coarse stems from watercress. Place watercress in a bowl of cold water. Halve fennel lengthwise and remove core; cut crosswise into thin slices and add to watercress.
In a small bowl, whisk vinegar, mustard, Aleppo pepper (if using), salt, and black pepper. Add 4 tablespoons olive oil in a thin stream, whisking constantly. Taste and add more oil if desired. Stir in half the chives.
Drain and spin dry watercress and fennel. Place in a large bowl along with edamame and artichoke slices. Toss gently. Add dressing and most of Brazil nuts; toss gently but thoroughly. Serve, garnished with remaining nuts and chives.
Recipe Additional Notes:
PER SERVING: 239 cal, 15g fat (9g mono, 3g poly, 3g sat), 0mg chol, 8g protein, 135g carb, 8g fiber, 187mg sodium
Wed, 2013-03-27 18:01