Cucumber-Watercress Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The cool flavors in this relish would be great with tuna or shrimp. Ingredients:
2 teaspoons yellow mustard seeds |
3/4 teaspoon fennel seeds |
1/4 cup white wine vinegar |
2 tablespoons olive oil |
1 tablespoon sugar |
2 1/4 cups 1/4-inch pieces unpeeled seeded english hothouse cucumber |
1 cup chopped red onion |
1/2 cup coarsely chopped watercress |
Directions:
1. Stir mustard and fennel seeds in small skillet over medium-high heat until mustard seeds begin to pop, about 2 minutes. Transfer to medium glass bowl. Whisk in vinegar, oil and sugar. Add cucumber and onion; toss to combine. Season with salt and pepper. Let stand at room temperature 30 minutes, stirring occasionally. (Can be made 4 hours ahead. Cover; chill.) Mix watercress into relish and serve.
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