Watercress And Hearts Of Palm Salad With Tahini Dressing
Watercress And Hearts Of Palm Salad With Tahini Dressing
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
Prep Time
15
minutes
Cook Time
1
minute
Servings
6
Total time: 16 minutes
Ingredients
- 1/4 cup sesame tahini paste
- 1/4 cup safflower oil
- 1/4 cup apple cider vinegar
- 1/2 teaspoon salt
- 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
- 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.
- 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.