They're whole fennel and mustard seeds -- and they convert this simple salad/relish from something nicely fresh to something alive with subtle layers of flavor and deliciousness. I'm sooo glad I didn't skip them!
And this is the second cold vegetable salad of the week -- in the middle of winter! (The first is here.) Vegetable salads are summer staples, of course, but seem out-of-season in January.
O Contraire! What a fresh combination, a great side to roast chicken or piled on a big supper salad.
NEXT TIME No watercress? No problem, just omit it or substitute cilantro or even parsley.
FROM THE ARCHIVES For other cold salads, see here in the Recipe Box. And don't miss this week's first cold salad, made with daikon and red peppers.
CUCUMBER & WATERCRESS RELISH
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Hands-on time: 15 minutes
Time to table: 45 minutes
2 teaspoons yellow mustard seeds
3/4 teaspoon fennel seeds
1/4 cup white wine vinegar
1 tablespoon olive oil (reduced from 2 tablespoons)
1 tablespoon sugar
1/2 an English cucumber, skin on and seeds in, diced
1 medium red onion, diced
4 ounces watercress, coarse stems removed, chopped
In a small skillet, heat the mustard seeds and fennel seeds on MEDIUM HIGH until the mustard seeds begin to pop, stirring occasionally.
Meanwhile, mix the vinegar, oil, sugar, cucumber and onion. Stir in the seeds. LET REST FOR 30 MINUTES OR SO. Gently stir in watercress, serve and enjoy!
Per Serving: 82 Cal (41% from Fat, 8% from Protein, 50% from Carb); 2 g Protein; 4 g Tot Fat; 1 g Sat Fat; 11 g Carb; 1 g Fiber; NetCarb 10; 66 mg Calcium; 1 mg Iron; 15 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point
- When you see this ◄ in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.
CREDIT WHERE CREDIT'S DUE
Adapted from Bon Appetit April 2000