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Watercress salad with peas and almonds
Watercress Salad with Peas and Almonds
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(cooking time: 5 min; 8 servings)
Sherry vinegar – 2 tbsps
Sugar – a pinch
Extra virgin olive oil – 6 tbsps
Blanched almonds – 1 cup
Shelled snap peas – 1 cup
Watercress – 5 oz
Edible flowers (violets) – 1 oz
In a small bowl, whisk vinegar with olive, adding the latter in a thin streak. Whisk in sugar, salt and pepper.
Heat a non-stick pan with no oil over medium heat. Toast the almonds lightly, set aside to cool.
Mix cooled almonds with watercress and snap peas in a salad bowl. Add dressing, toss to combine, but very gently – do not get watercress oversoaked.
Garnish with edible flowers and serve.
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