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1 clove Garlic, minced
1 small shallot, minced
1 tablespoon stone ground organic mustard
2½ tablespoon apple cider vinegar
sea salt and pepper
½ cup olive oil, or less
3-4 bunches water cress, washed, dried and coarsely chopped
20 grape tomatoes
½ cup dried coconut flakes
½ cup almonds
“Sprinkle coconut and almonds with a little olive oil and salt. (She then calls for them to be toasted – but we don’t do that here!)
In a large bowl, combine garlic, shallot, mustard, vinegar, salt and pepper and whisk together. Stream in olive oil whle whisking until emulsified.
Add watercress, tomatoes, and almonds/coconut to dressing. Toss before serving.”
SuLuLu's ThoughtsBy SuLuLu
This recipe is from a vegan cooking class I took several years ago, unfortunately I forget the chef’s name. This salad is awesome, but originally called for balsamic vinegar and toasted almonds.
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