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Saint Albray and Watercress Salad with Cumin Vinaigrette & Walnuts
A zesty vinaigrette and creamy, flavorful St. Albray provide the luscious gourmet alternative to a traditional mayonnaise dressing in this warm grilled potato salad.
Serves: 4
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- Ingredients:
- 1 Tbsp. unsalted butter
- 1 Tbsp. brown sugar
- 1/4 cup chopped walnuts
- 1/4 cup red wine vinegar
- 2 Tbsp. chopped shallots
- 1 Tbsp. cumin powder, plus extra for garnish
- 3/4 tsp. sugar
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 3/4 cup olive oil
- 4 cups watercress leaves, rinsed and dried
- 6 oz. St. Albray cheese, rind removed and sliced into 4 wedges
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Direction
- In a small skillet, melt the butter over high heat. When bubbling, add brown sugar. Stir until combined. Add walnuts. Cook for 2 minutes, stirring constantly until nuts are browned and coated. Carefully pour nuts and sugar into a brown paper bag. Close and shake to cool and separate the nuts. Set aside.
- In a blender, combine the vinegar, shallots, cumin, sugar, salt, and pepper. Blend until smooth. Through the hole in the blender lid, while blending the mixture, slowly add the oil in a thin stream. Blend until emulsified.
- Place 1 cup each of watercress onto 4 individual salad plates. Drizzle 1 tablespoon vinaigrette over each salad, more to taste. Top with St. Albray cheese that has been lightly sprinkled with cumin powder. Top each salad with 1 tablespoon nuts.
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Recipes Reviews
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Ratings:
Albray12 Rating: 3.7/5 (3 votes cast)
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