Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat 2 tablespoons vegetable oil in a heavy skillet over medium heat. Add cayenne and sugar and stir until sugar dissolves. Add walnuts and stir until coated. Continue stirring until walnuts are toasted. Using a slotted spoon, transfer walnuts to foil-lined sheet and cool.

Whisk walnut oil, vinegar and 3 tablespoons chopped fresh cilantro in a medium bowl until well blended. Season to taste with salt and pepper.

Prepare barbecue (medium high heat). Combine 2 tablespoons vegetable oil, onion wedges and pepper strips in large bowl. Season to taste with salt and pepper. Grill vegetables until tender and blackened in spots. Transfer to large bowl. Add watercress. Toss with dressing. Arrange on platter. Garnish with candied walnuts.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Greek Salad

Recipe courtesy of Rachael Ray

Fall Salad

Recipe courtesy of Tyler Florence

Arugula Salad

Recipe courtesy of Anne Burrell

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Rice Noodle Salad with Shrimp

Recipe courtesy of Food Network Kitchen

Eggless Caesar Salad Dressing

Recipe courtesy of Marcela Valladolid

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Fresh Fruit Salad with Honey Vanilla Yogurt

Recipe courtesy of Ina Garten

Browse Reviews By Keyword