Ingredients Jump to Instructions ↓

  1. 8 ounces fresh sugar snap peas, trimmed (about 2 cups; see Tip)

  2. 2 large bunches watercress, woody stems trimmed (4 ounces or 4 loosely packed cups)

  3. 2 tablespoons peanut oil, or canola oil

  4. 4 large shallots, thinly sliced into rings

  5. 2 tablespoons rice vinegar

  6. 2 teaspoons toasted sesame oil

  7. 1/4 teaspoon salt

  8. 1/2 cup crumbled hard, aged goat cheese , or Asiago cheese

Instructions Jump to Ingredients ↑

  1. Bring a small pot of water to a boil. Add peas and cook until bright green, 30 seconds. Drain in a colander and rinse with cold water until cool. Transfer to a large bowl, add watercress and toss to combine.

  2. Heat peanut (or canola) oil in a medium nonstick skillet over low heat; add shallots and cook very slowly, stirring frequently, until golden brown, about 15 minutes. Stir in vinegar, sesame oil and salt; cook until fragrant, about 10 seconds. Pour the warm dressing over the peas and watercress; toss well. Top with cheese and serve.


Send feedback