Wednesday, March 18, 2009

Watercress Apple Slaw Salad with Goat Cheese

Watercress Apple Slaw Salad w/ Goat Cheese & Cashews

1 bunch fresh watercress, rinsed and air dried, chopped at the base of the leaves, leave the leaves whole, discard stems to compost
1 small or medium crisp sweet apple, cored and julienned thin with skin•
1 large carrot, julienned very thin, same size sticks as apple•
1/4 head green cabbage, sliced very very thin•
1/4 cup dry roasted salted cashews
1/2 round of soft goat cheese, room temp
lemon juice
olive oil
miso dressing

  • Take sliced apples and dunk them in cold water with 1/2 a lemon squeezed into it. This will keep the apple from turning brown in the open air.
  • Drain apples and toss apples with carrots & cabbage.
  • Squeeze the other 1/2 lemon over mix and toss with clean hands.
  • Add sea salt and fresh ground pepper and a bit of olive oil and let sit (the longer the better - will be best in a couple days)
  • Assemble watercress on a small plate.
  • When you are ready to serve salad toss the apple slaw in a miso (any brand from the store will do) dressing and pile on top of the watercress.
  • Place a round of goat cheese in the middle. If you have the time to bread it and fry it so it's golden brown and warm in the middle, have at it! If the cheese is still cold simply crumble it on top of the slaw and watercress.
  • Garnish with toasted cashews

• these items can be sliced on a mandolin for even more delicate pieces.

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