Chopped Red Onion, Horseradish and Watercress Salad

This a very unusual salad created by Chef Malouf, who earned a coveted three-star rating from The New York Times for Manhattan's beloved[ Rainbow Room. Before opening Beacon, he also cooked at the Four Seasons, La Cote Basque, the St. Regis Hotel, La Cremaillere (Banksville, New York) and the Hudson River Club.]

Total Time:
12 hr 15 min
Prep:
10 min
Inactive:
12 hr
Cook:
5 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 2 bunches fresh watercress, washed, trimmed of thick stems, and roughly chopped to
  • yield 2 cups
  • 1 large ripe tomato, diced into 1/2-inch cubes
  • 1/2 cup chopped fresh mint leaves
  • 1 large red onion, thinly sliced
  • 1/2 cup freshly grated horseradish or 1/4 cup prepared horseradish
  • 1/4 cup extra-virgin olive oil
  • 1/2 lemon, juiced
  • Coarse salt
  • Freshly ground black pepper
Directions
  • Combine all ingredients, mix well, cover, and refrigerate overnight. Serve on 8 chilled salad plates.


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