Makes 6 servings INGREDIENTS:
- Generous ½ cup (95 g) almonds, lightly toasted, or 24 green almonds
- 1 medium or 2 small beets
- 1 tablespoon balsamic vinegar
- Sea salt and freshly ground black pepper
- 1/3 cup (80 ml) extra virgin olive oil
- 2 shallots, sliced paper-thin
- 6 cups watercress sprigs
DIRECTIONS:
- Coarsely chop the toasted almonds. Or, if using raw, green almonds, crack the outer shell and peel off the inner golden skin to reveal the tender young almond. Reserve.
- Bring 3 cups water to a boil in the bottom of a steamer. Add the beets to the steamer and steam until they are tender through, 30 to 40 minutes. When the beets are cool enough to handle, peel and cut them into small dice. Reserve.
- In a large bowl, whisk the vinegar with salt and pepper to taste until the salt dissolves. Slowly whisk in the olive oil until the mixture is emulsified. Stir in the shallots and season to taste.
- Place 2 tablespoons of the dressing in a small bowl. Add the diced beet and toss so all the pieces are coated thoroughly with dressing. Reserve.
- Add the watercress to the remaining dressing in the large bowl, toss gently but thoroughly so the watercress leaves are coated with the dressing, and then add the almonds. Toss again and divide among six plates, making sure the almonds are arranged so they can be seen. Sprinkle equal amounts of the beets atop the salad and serve immediately
- Note: If you can still get watercress in early summer, sprinkle the salad with the raw green almonds available then instead of mature almonds—green almonds are tender and white, and they have an elusive almond flavor and aroma. They are available from www.greenalmonds.com. This salad with its deep green and lusty dark red colors is also great for Christmas dinner.
- Serve a lightly chilled white wine such as a Gaillac from Domaine Peyres Roses.
