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Under 30 Minutes

Under 30 Minutes

Watercress Salad with Carrots and Jicama

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

  • prep: 10 mins
    total time: 10 mins
  • servings: 4

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Ingredients

FOR THE DRESSING

  • 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

FOR THE SALAD

  • 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)

Directions

  1. Step 1

    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.

  2. Step 2

    Assemble the salad: Toss watercress, carrots, jicama, and 2 tablespoons dressing in a large bowl. Divide among plates. Serve remaining dressing on the side.

Source
Martha Stewart Living, October 2007

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