CHEF JEFF — ONE BYTE AT A TIME: Beet, Avocado and Watercress SaladThis recipe from Steve Raichlen shows he knows more than grilling.
By: Herald Staff Report,
This recipe from Steve Raichlen shows he knows more than grilling.
Beet, Avocado and Watercress Salad
1 or 2 cloves garlic
1 tablespoon Dijon mustard
2 tablespoons olive oil
3 tablespoons balsamic vinegar
1 ripe avocado, diced
Juice of 1 lemon
1 pound fresh raw beets, peeled and diced
2 bunches watercress, torn into 1-inch sprigs
2 red bell peppers, seeded and diced
1 red onion, diced
1 cup fresh or slightly thawed frozen peas
2 bunches stemmed, minced cilantro
Combine garlic, salt and pepper in the bottom of a large salad bowl; mash to a smooth paste. Work in the mustard. Whisk in oil and vinegar. Adjust seasoning.
Just before serving, add the salad ingredients to the dressing and toss well.
Yield: Serves 6 to 8.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.