Recipe courtesy of Frances Towner Giedt, Bonnie Sanders Polin, and Waldy Malouf

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.
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  • Level: Easy
  • Total: 12 hr 15 min
  • Prep: 10 min
  • Inactive: 12 hr
  • Cook: 5 min
  • Yield: 8 servings
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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


  1. Combine all ingredients, mix well, cover, and refrigerate overnight. Serve on 8 chilled salad plates.
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