Watercress Salad w Grilled Onions, Peppers & Spicy Walnuts

Recipe Ingredients

4 tablespoons	60ml	Vegetable oil
1/4 teaspoon	1.3ml	Cayenne pepper
2 tablespoons	30ml	Sugar
1/2 cup	73g / 2.6oz	Walnut halves
6 tablespoons	90ml	Walnut oil
3 tablespoons	45ml	White wine vinegar
3 tablespoons	45ml	Chopped fresh cilantro
1 tablespoon	15ml	Red onion (small)
1		Red bell pepper - seeded, and cut into strips
1		Yellow bell pepper - seeded, and cut into strips
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Fresh watercress - trimmed and washed

Recipe Instructions

Heat 2 tablespoons vegetable oil in heavy large 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 slotted spoon, transfer walnuts to foil lined sheet and cool.

Whisk walnut oil, vinegar and 3 tablespoons chopped cilantro in medium bowl until well blended. Season to taste with salt and pepper.

Prepare barbecue (medium-high heat). Peel the onion and cut it into thick wedges with the root end left intact. 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 the candied walnuts.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6305 broadcast 11-06 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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