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.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Shrimp, Watercress and Farro Salad

Recipe courtesy of Debi Mazar|Gabriele Corcos

Grilled Cowboy Rib Eye with Watercress Salad

Recipe courtesy of Geoffrey Zakarian

Watercress Salad

Recipe courtesy of Ming Tsai

Watercress Salad

Recipe courtesy of Laura Calder

Watercress and Avocado Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Watercress and Seafood Salad

Recipe courtesy of Deb Stanton

Cucumber and Watercress Salad

Recipe courtesy of Tyler Florence

Tropical Watercress Salad

Recipe courtesy of Food Network Kitchen

Watercress and Jicama Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Latest Stories