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 a medium nonstick skillet over low heat; swirl in the peanut (or canola) oil, add shallots, and cook very slowly, stirring frequently, until sweet and caramelized, 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.
For the best-tasting watercress, look for supple, thin stems (not woody stalks) with small, heart-shaped, dark green leaves that have no yellow blemishes. A member of the mustard family, watercress can be stored in the crisper for up to 4 days but should only be washed right before use.
calories 185 carbohydrates 8 fat 14 saturated fat 5 mono unsaturated fat 6 protein 7 cholesterol 15 fiber 2 potassium 150
This recipe has been added to the following public cookbooks:
Summer Vegetables
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