WATERCRESS, AVOCADO, AND WALNUT SALAD

I have been eating salads my whole life, but it always consisted of just lettuce, maybe tomatoes and/or cukes. But now that I am cooking gourmet vegan, I am making lots of interesting salads. This one is yummy and although we ate it with a bean dish, it really is a meal in itself because of the very filling avocados.

This salad is made at Pizzeria Mozza in LA. Marcos, the chef, makes it with agretti, a naturally salty Adriatic green, but watercress is used in this recipe instead. Sure wish we had Pizzerias like this in Florida.

Total: 25 mins
Serves: 4

2 tbs freshly squeezed lemon juice
1 medium shallot, minced
3 tbs olive oil
Salt and pepper
1/2 cup walnut halves
2 firm, rip Hass avocados, each cut into eight
wedges
Two 12-oz bunches watercress, stems dis-
carded (Watercress is time-consuming in
cleaning because all stems must be removed
otherwise I find it too bitter. Also, use this
veggie very soon after purchase as it yellows
quickly.)

1. Preheat oven to 350. In a large bowl,
combine the lemon juice and minced
shallots and let stand for 10 mins.
Gradually whisk in the olive oil and season
with salt and pepper.
2. Meanwhile, spread the walnuts in a pie
plate and toast in oven until golden brown
and fragrant, about 6 mins. Cool. Chop.
3. Lightly season the avocado wedges with
salt. Add the avocado, walnuts, and water-
cress to the dressing and toss well. Season
with salt and pepper and serve right away.

Recipe from Food and Wine, March 2009