Chopped Red Onion, Horseradish and Watercress Salad |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This a very unusual salad created by Chef Malouf, who earned a coveted three-star rating from The New York Times for Manhattan's beloved[ Rainbow Room. Before opening Beacon, he also cooked at the Four Seasons, La Cote Basque, the St. Regis Hotel, La Cremaillere (Banksville, New York) and the Hudson River Club.] Ingredients:
2 bunches fresh watercress, washed, trimmed of thick stems, and roughly chopped to |
yield 2 cups |
1 large ripe tomato, diced into 1/2-inch cubes |
1/2 cup chopped fresh mint leaves |
1 large red onion, thinly sliced |
1/2 cup freshly grated horseradish or 1/4 cup prepared horseradish |
1/4 cup extra-virgin olive oil |
1/2 lemon, juiced |
coarse salt |
freshly ground black pepper |
Directions:
1. Combine all ingredients, mix well, cover, and refrigerate overnight. Serve on 8 chilled salad plates.
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