Fearless Friday: Chopped Watercress Salad

Posted on May 31st, 2019 by Allendale Columbia School

Fearless Friday: Chopped Watercress SaladFor our final Fearless Friday of the 2018-2019 school year, Super Chef Yessie Roman whipped up a fresh chopped watercress salad dressed with a red wine and dijon mustard vinaigrette. Food Service Director Laura Reynolds-Gorsuch and an intrepid group of Lower School taste testers tried it on Friday, May 31st. The verdict: thumbs up with some qualifications, though one student said it was the best thing she’s had all year, and Mrs. Reynolds-Gorsuch really liked it!

On Fearless Fridays at Allendale Columbia’s Lower School lunch, Super Chef prepares a vegetable dish for Mrs. Reynolds-Gorsuch, who typically doesn’t like vegetables, to try along with a few student volunteers. It’s been a great way for young students to try new foods — try Fearless Friday at home all summer!


Recipe: Chopped Watercress Salad Dressed with a Red Wine and Dijon Mustard Vinaigrette

Ingredients

  • 2 Tbs dijon mustard
  • 3 Tbs best-quality red wine vinegar
  • 1/2 small garlic clove, finely grated
  • Kosher salt and freshly ground pepper to taste
  • 1 local organic carrot, shredded
  • 1/2 purple cabbage, shredded
  • 1 cup extra virgin olive oil
  • 1 small onion, finely choppped
  • 1 vine of tomatoes, chopped small
  • 1 bunch organic chives, chopped small
  • 2 small bunches local organic watercress, tough stems trimmed and chopped (about 10 cups)

Preparation

  1. Whisk mustard, vinegar, garlic in a medium bowl; season with salt and pepper to taste.
  2. Gradually stream in oil, whisking constantly until dressing is emulsified and thick.
  3. Add watercress, chives, carrot, onion, cabbage, and tomatoes to dressing.
  4. Season with salt and pepper to your liking, and gently toss until salad is evenly coated. (Be careful not to bruise or wilt greens when tossing, so use a light hand.)
  5. Pile salad onto plate and enjoy!

 

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Posted in: Highlights, Lower School

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