So this salad was an experiment, the result of a big bunch of watercress and an invitation to a foodie BBQ being hosted by one of my fellow Anthropology of food cohort at Indiana University. I wanted to make something with the watercress and I ended up with a salad that combined it with mango, walnuts and dried cranberries, pecorino Romano cheese, mint and an olive oil and lime dressing. Despite my trepidation at the mix of ingredients, it was full of flavour and disappeared quickly at the BBQ. I fully intend to make it (or something like it) again. Who knew that mango and watercress could be such tasty bedfellows? Again the tropics and the temperate zone unite in something delicious.
Watercress Salad with Mango and Lime
1 large bunch watercress
Several handfuls of baby lettuce leaves, or one heart of a butterhead lettuce
3-4 sprigs of mint
About 1/3 cup dried cranberries or to taste
Half a large mango, cut into thin strips
Pecorino Romano cheese
About 1/3 cup toasted walnuts or pecans
1/3 cup extra virgin olive oil
1/2 tsp salt
1 tsp sugar
a couple grinds of fresh black pepper
Juice of one lime (may substitute the juice of one small lemon)
Procedure:
1. Rinse the lettuce and watercress and toss out the big stems and any discolored leaves. Thinly slice the mango and cut into matchsticks.
2. Pat greens dry with paper towels and place in a large bowl with mango, thinly sliced mint leaves and toasted nuts.
3. In a jar combine the cranberries, olive oil, sugar, salt, pepper and lime juice. Shake until emulsified and pour over the salad greens. Toss.
4. Top the salad with thinly shaved pecorino Romano to taste and serve.Labels: Salads, Vegetarian
