October 8, 2020
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E. Jason Wambsgans/Chicago Tribune; Shannon Kinsella/food styling
Watercress is part of the cabbage family, and is a very delicate green. For a light salad before a big meal, this is an ideal option.
This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune
Ingredients
For the tahini dressing
- 1/4 Cup sesame tahini paste
- 1/4 Cup safflower oil
- 1/4 Cup apple cider vinegar
- 1/2 Teaspoon salt
For the salad
- 1 bag (4 ounces) small watercress leaves
- 1/4 red bell pepper, very finely sliced
- 1/2 Cup pomegranate seeds, optional
- 1 can (14 ounces) whole hearts of palm, drained
- Freshly cracked black pepper
Directions
For the tahini dressing
Put tahini paste, oil, vinegar, salt and 1/4 cup water into a blender.
Process until smooth.
Add another tablespoon or two water if needed to make a thick, but pourable, dressing.
Taste and adjust salt as desired.
You’ll have about 1 cup. Dressing will keep refrigerated for several days.
For the salad
Pile watercress in the center of a serving platter.
Scatter red pepper pieces and optional pomegranate seeds among the leaves.
Slice a couple of the hearts of palm lengthwise in half and place on platter.
Slice remaining hearts of palm into ¼-inch thick rounds and scatter over the watercress.
Sprinkle everything with black pepper.
Dollop with some of the dressing and serve right away.