ARUGULA AND WATERCRESS WITH CURRY VINAIGRETTE

Arugula and Watercress with Curry Vinaigrette image

Provided by Gavin Kaysen

Time 15m

Yield 6 servings

Number Of Ingredients 11

3/4 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons crème fraîche or sour cream
1/2 cup buttermilk
3 tablespoons olive oil
1 1/2 teaspoon curry powder
kosher salt
4 cups watercress, loosely packed, washed and dried
4 cups arugula, loosely packed, washed and dried
1/2 ripe avocado, peeled and sliced
2 tablespoons chopped cashew nuts

Steps:

Vinaigrette: In a mixing bowl, whisk mustard, vinegar, and crème fraîche to combine. Add the buttermilk and olive oil and whisk again to emulsify. (If the vinaigrette breaks-i.e., doesn't emulsify-whisk in ½ to 1 teaspoon water.) Finally, add curry powder, season to taste with salt, and whisk to combine. Makes about 1 cup and can be stored in the refrigerator up to 1 week.
Assembly: Put watercress and arugula in a serving bowl; gently toss with ¼ cup dressing (or more if desired). Garnish with sliced avocado, crushed cashew nuts, and a sprinkle of salt before serving.