Arugula And Watercress Salad Recipes

ARUGULA AND WATERCRESS WITH CURRY VINAIGRETTE

Arugula and Watercress with Curry Vinaigrette image

This simple salad from Minnesota chef Gavin Kaysen has complex flavors, thanks to peppery arugula and watercress, a creamy curried buttermilk vinaigrette, lush avocado, and crunchy cashews.

Provided by Gavin Kaysen

Categories main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

3/4 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons crème fraîche or sour cream
1/2 cup buttermilk
3 tablespoons olive oil
1 1/2 teaspoon curry powder
kosher salt
4 cups watercress, loosely packed, washed and dried
4 cups arugula, loosely packed, washed and dried
1/2 ripe avocado, peeled and sliced
2 tablespoons chopped cashew nuts

Steps:

Vinaigrette: In a mixing bowl, whisk mustard, vinegar, and crème fraîche to combine. Add the buttermilk and olive oil and whisk again to emulsify. (If the vinaigrette breaks-i.e., doesn't emulsify-whisk in ½ to 1 teaspoon water.) Finally, add curry powder, season to taste with salt, and whisk to combine. Makes about 1 cup and can be stored in the refrigerator up to 1 week.
Assembly: Put watercress and arugula in a serving bowl; gently toss with ¼ cup dressing (or more if desired). Garnish with sliced avocado, crushed cashew nuts, and a sprinkle of salt before serving.

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