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.
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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By Rhodaback
Northville, MI
on April 18, 2006
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I originally wanted to make this salad for Easter Dinner but didn't realize it needed to sit for 12 hours so I made it for the next day, and boy, am I glad I didn't serve it on Easter! It was extremely overpowering and one bite was all my husband and I could handle. Make sure you are prepared for an extremely strong, odorous salad.
By gretel23_2136796
Sacramento, CA
on April 09, 2006
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Wow this was good! I never would have thought of this combo. It was sharp from the horseradish and kress, but light too from the mint and the lemon and tomato. Truly excellent and unusual. Definitely will be a repeat for me!
By bhart9_2358106
Arlington, VA
on March 24, 2005
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Takes longer to make if one removes tough stems.
Excellent. Keeps for several days. WONDERFUL on cold roast beef sandwiches in lieu of plain horseradish.
Have served at 3 dinner parties and had absolute rave notices, and calls the next day for the recipe.
triggett.
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