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.
Add to your favorites
Found in:

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.

Print This Recipe (PDF)

Click the button below to download the printable PDF.

My Notes

You do not have any notes. Add some here. Notes are private and are only visible to you.

Add New Note

Comments

Top voted

writeeternity

Oct 16, 2009

11 votes
+
Vote up!
-
Vote down!

This sounds great!

All

writeeternity

Oct 16, 2009

11 votes
+
Vote up!
-
Vote down!

This sounds great!

Top Voted

Leave a Comment