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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Ingredients

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

Recipe Directions

“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 Thoughts

By 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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Comments

Top voted

writeeternity

Oct 16, 2009

14 votes
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This sounds great!

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writeeternity

Oct 16, 2009

14 votes
+
Vote up!
-
Vote down!

This sounds great!

Top Voted

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