Serves6
- Active time:15 min
- Start to finish:15 min
May 2008
Ruggiero couldn’t figure out what made the salad dressing at New York’s Natori so irresistible and was shocked when she finally got the secret ingredient out of the sushi chef: grated apple. Nor would you ever guess it from a bite of this dressing, since it’s not at all sweet or fruity, just perfectly balanced and lip-smackingly delicious. Its slight pulp extends the unctuous richness of avocado and complements the clean assertiveness of watercress.
-
1/4
cup
rice vinegar (not seasoned)
-
1
tablespoon
grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater)
-
1/4
cup
finely grated peeled Gala apple (use small holes of box grater)
-
4
teaspoons
soy sauce
-
1
teaspoon
sugar
-
3
tablespoons
vegetable oil
-
6
cups
watercress (thin stems and leaves only; from 1 large bunch)
-
1
firm-ripe avocado
-
Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.
-
Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.
Cooks’ notes: - Watercress can be trimmed 1 day ahead and chilled in a sealed bag lined with damp paper towels.
- Dressing can be made 2 days ahead and chilled, covered. Stir or shake before using.
