One of the simplest little tricks I picked up this year came from Larousse Gastronomique, which taught me the wonders of a basic vinaigrette. I had always confined them to the traditional lettuce salad, but that big book urged me to pour them on nearly anything, including everyday vegetables. And, really, that’s the lesson today. Green beans + Vinaigrette = great side dish—even if that is a tad boring. So I’ve been looking around.
I believe this was once a “healthy” recipe in Bon Appétit, complete with no oil. But it wasn’t working out. While the onions really took to the vinegar and the cranberries were the perfect foil, all that vinegar got to be a little too much. I couldn’t even make out the watercress. After a few bites I remembered the vinaigrette magic, and decided to add the oil. It rounded out the otherwise tart dish, and made it just little more involved version of the above equation. Not quite “healthy” anymore, but better in nearly every way.
Dinner Tonight: Watercress and Broccoli Salad with Dried Cranberries
About This Recipe
- 1 1/2 pounds broccoli, thick stems removed
- 1/4 cup red wine vinegar
- 1/4 cup honey
- 1/2 cup olive oil
- 1 garlic clove, minced
- 1/2 onion, thinly sliced
- 6 tablespoons dried cranberries
- 2 bunches watercress, stems removed
- Salt and pepper
Steam the broccoli for about 4 minutes. Remove to a colander and rinse under cold water. Drain.
Whisk together the vinegar, honey, and garlic in a large bowl. Then slowly whisk in the oil.
Add the sliced red onions and let marinate for 30 minutes.
Toss in the broccoli and watercress. Season with salt and pepper.