In this Asian-inspired salad, the peppery flavor of watercress is paired with another emblematic spring vegetable - sugar snap peas. Tossed with a warm dressing made with caramelized onions, rice vinegar and toasted sesame oil, this salad is the perfect antidote to the chill of early spring. For the best-tasting watercress, look for supple, thin stems (not woody stalks) with small, heart-shaped, dark green leaves that have no yellow blemishes.
fresh sugar snap peas, trimmed (about 2 cups; see Tip)
watercress, woody stems trimmed (4 ounces or 4 loosely packed cups)
peanut oil, or canola oil
large shallots, thinly sliced into rings
toasted sesame oil
crumbled hard, aged goat cheese, or Asiago cheese
Bring a small pot of water to a boil. Add peas and cook until bright green, 30 seconds. Drain in a colander and rinse with cold water until cool. Transfer to a large bowl, add watercress
and toss to combine.
Heat peanut (or canola) oil in a medium nonstick skillet over low heat; add shallots and cook very slowly, stirring frequently, until golden brown, about 15 minutes. Stir in vinegar, sesame oil
and salt; cook until fragrant, about 10 seconds. Pour the warm dressing over the peas and watercress; toss well. Top with cheese and serve.
Tip: To remove the stem and strings at the same time from sugar snap peas, hold the stem between your thumb and index finger, snap and pull down.
Calories 185, Total Fat 14 g, Saturated Fat 5 g, Monounsaturated Fat 6 g, Cholesterol 15 mg, Sodium 99 mg, Carbohydrate 8 g, Fiber 3 g, Protein 7 g, Potassium 150 mg. Daily Values: Vitamin A 40%, Vitamin C 30%, Calcium 20%. Exchanges: Vegetable 1.5, High-Fat Meat 0.5, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet