Watercress & Mint Salad with Walnuts

Food & Wine


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2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 large garlic cloves, minced
Salt and freshly ground pepper
1 pound watercress, stemmed
2 cups fresh mint leaves
2 cups walnut halves, toasted
Seeds from 1 large pomegranate


1. In a small skillet, toast the cumin and coriander over moderate heat until fragrant, about 30 seconds. Transfer the spices to a small bowl to cool. Stir in the olive oil, lemon juice and garlic and season with salt and pepper.

2. In a large bowl, toss the watercress with the mint, walnuts and the dressing. Sprinkle the pomegranate seeds over the salad and serve.

Created date

June 2004