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Watercress And Violet Salad Recipe
The slightly sweet dressing is an interesting contrast to the peppery watercress.
|Watercress||1 Bunch (100gm)|
|Violets||1 Bunch (100gm)|
|Olive oil||2 Tablespoon|
|Wine vinegar||2 Teaspoon|
|Grand marnier||1 Teaspoon|
|2 tablespoons chopped pecan nuts|
Pick tiny sprigs off water cress, tie into small bundles with rubber bands. Stand in water. Snip heads off violets. Shake together in a screw-top jar the olive oil, vinegar and Grand Marnier. Shake water off watercress and remove rubber bands. Place in bowl, top with violets and nuts, add dressing, toss and serve. Serves 6.