For 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
- 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)
- Whisk mustard, vinegar, garlic in a medium bowl; season with salt and pepper to taste.
- Gradually stream in oil, whisking constantly until dressing is emulsified and thick.
- Add watercress, chives, carrot, onion, cabbage, and tomatoes to dressing.
- 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.)
- Pile salad onto plate and enjoy!