Carrot, Beet, and Watercress Salad

This salad has a delicious vinaigrette — very . . . drinkable! Trisha

2 large carrots, peeled and cut into fine matchstick julienne (about 1 cup)
1 large beet, peeled and cut into fine matchstick julienne (about 1 cup)
1/2 cup very thinly sliced red onion
(You can lightly steam or roast the vegetables — or serve them raw in the salad.)

Pecan Vinaigrette
1/2 cup pecans
1 T honey
2 T plus 1/2 t dijon mustard
1 T plus 1 t sherry wine vinegar
3/4 t. chopped shallot
3/4 t. chopped fresh thyme leaves
1/8 t kosher salt
1/8 t freshly ground black pepper
pinch of cayenne
1 t. plus 1/4 c. grapeseed or vegetable oil
3/4 t. mustard seeds

6 cups watercress, washed and dried, large stems removed.

1. Prehead oven to 350 degrees

2. Place the julienned carrots, beets and sliced onions in a large bowl, cover with water and let stand 15 minutes. Drain well and dry the vegetables on a paper towel. Set aside.

3. Begin the vinaigrette. Spread the pecans on a cookie sheet and roast until fragrant, about 10 minutes. Chop coarsely.

4. Combine the honey, mustard, vinegar, shallot, thyme, salt, black pepper, and cayenne in a jar.

5. (I skipped this step and instead used a whole grain mustard instead of the dijon listed in the ingredients). Heat 1 t. of the oil in a small skillet over medium heat until very hot but not smoking. Remove the skillet from the heat, add the mustard seeds, and cover pan. Shake the skillet, still off he heat, until the seeds sputter and darken somewhat.

Add to the jar. Then add the remaining 1/4 cup oil and the toasted pecans and shake vigoously to combine.

6. Combine the carrots, beet, red onion and watercress in a large bowl. Add the vinaigrette and toss. Serve immediately.

Second Helpings from Union Square Cafe

Leave A Comment