Tastes like Summer: Watercress Salad with Roasted Vegetables

Along with arugula, watercress is my favorite edible green.
I like it because is crispy and peppery. And every time I think of all the vitamins (B6, C and E), minerals (calcium, copper, phosphorus, magnesium, iron, potassium, sodium, iodine and zinc) and fiber it contains, I wonder why don’t we eat watercress every day?
In this salad the special touch is given by the roasted eggplant and red bell peppers.
Not only for their taste, but also because of the color they provide.
As I put a little olive oil, salt and dried while roasting, the amount of vinaigrette is minimal: just in case a drizzle of olive oil, vinegar and a bit of honey. 
I hope you like my recipe.
Watercress salad and roasted vegetables | Ingredients for 4 servings
1 pack of watercress, washed and dried
1 eggplant, sliced in half inch circles
1 red bell pepper, with no seeds and deveined, cut lengthwise in 4
Olive oil
Coarse sea salt
Dried oregano
White balsamic vinegar
1 tablespoon of honey
Freshly ground black pepper

Preparation
1. Heat a grill pan to medium-high heat.

2. Brush the eggplant and red bell pepper with olive oil, and sprinkle with salt and dried oregano.

3. Roast the eggplant and the red bell pepper, about 5 minutes per side. Remove from heat and let cool completely.

4. Cut the veggies in strips.

5. In a small bowl, mix 3 tablespoons of olive oil with two of vinegar, a pinch of salt, pepper and a teaspoon of honey. Mix until emulsified.

6. In a bowl, place the watercress and add the veggies, add the vinaigrette and combine.

To print the recipe, click here.

How did you like this salad?

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