WATERCRESS SALAD WITH CARROTS AND JICAMA

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Watercress Salad with Carrots and Jicama image

Peppery watercress takes on an exotic twist with the flavors of ginger and fresh cilantro leaves in this easy-to-prepare salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 11

3 tablespoons cider vinegar
Pinch of sugar
1/2 teaspoon coarse salt
Freshly ground pepper, to taste
1/4 cup chopped fresh cilantro leaves
1 small jalapeno, seeded and minced (about 1 tablespoon)
1 teaspoon finely grated fresh ginger
1/4 cup extra-virgin olive oil
3 cups watercress, thick stems removed
2 small carrots, peeled into ribbons (about 1 1/2 cups)
1/2 small jicama, peeled into ribbons (about 1 cup)

Steps:

  • Make the dressing: Whisk vinegar, sugar, salt, and pepper in a small bowl until sugar and salt have dissolved. Add cilantro, jalapeno, and ginger. Add oil in a slow, steady stream, whisking until emulsified.
  • Assemble the salad: Toss watercress, carrots, jicama, and 2 tablespoons dressing in a large bowl. Divide among plates. Serve remaining dressing on the side.

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