Watercress salad

Discover the perfect blend of peppery watercress paired with crunchy vegetables and zesty dressing in this refreshing salad. Perfect for any occasion!

Ingredients:

• 5 tablespoons vegetable oil
• 2 leeks, white parts only, sliced into very thin rings
• Salt and freshly ground pepper
• 1 1/2 tablespoons soy sauce
• 1 tablespoon sherry vinegar
• 1 tablespoon minced shallots
• 1 1/2 tablespoons hazelnut, walnut or olive oil
• 1 bunch watercress (170g), thick stems discarded
• 2 cups finely shredded red cabbage
• 1/4 cup finely chopped chives, for garnish

Instructions:

1. Warm up 2 1/2 tablespoons of vegetable oil in a big, sturdy pan. Put in half of the chopped leeks, add salt and pepper, and sauté over medium heat until they turn slightly golden, around 2 minutes; then place them on paper towels. Repeat the same process with the rest of the vegetable oil and leeks.
2. Combine soy sauce, vinegar, shallots, and a generous pinch of salt in a large container. Gently mix in the hazelnut oil. Mix in the watercress and cabbage, together with half of the sautéed leeks, add salt and pepper, and mix thoroughly. Decorate with the remaining sautéed leeks and chives before serving.

Summary:

• Calories: 999 kcal
• Fat: 91 g
• Protein: 11 g
• Carbs: 42 g
• Potassium: 1421 mg
• Magnesium: 136 mg