Recipe courtesy of Gavin Kaysen

Arugula and Watercress with Curry Vinaigrette

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This simple salad from Minnesota chef Gavin Kaysen has complex flavors, thanks to peppery arugula and watercress, a creamy curried buttermilk vinaigrette, lush avocado, and crunchy cashews.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 6 servings
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Ingredients

Vinaigrette

Salad

Directions

  1. Vinaigrette: In a mixing bowl, whisk mustard, vinegar, and crème fraîche to combine. Add the buttermilk and olive oil and whisk again to emulsify. (If the vinaigrette breaks—i.e., doesn’t emulsify—whisk in ½ to 1 teaspoon water.) Finally, add curry powder, season to taste with salt, and whisk to combine. Makes about 1 cup and can be stored in the refrigerator up to 1 week.
  2. Assembly: Put watercress and arugula in a serving bowl; gently toss with ¼ cup dressing (or more if desired). Garnish with sliced avocado, crushed cashew nuts, and a sprinkle of salt before serving.

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