| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
New, Text, Import |
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Vegetable oil |
| 1/4 |
ts |
Cayenne pepper |
| 2 |
tb |
Sugar |
| 1/2 |
c |
Walnut halves |
| 6 |
tb |
Walnut oil |
| 3 |
tb |
White wine vinegar |
| 3 |
tb |
Chopped fresh cilantro |
| 1 |
sm |
Red onion; peeled, cut into Thick Wedges With Stem End Left Inta |
| 1 |
|
Red bell pepper; seeded, cut into Strips |
| 1 |
|
Yellow bell pepper; seeded, cut into Strips |
| 2 |
bn |
Fresh watercress; trimmed and washed |
|
|
Fresh cilantro; chopped |
INSTRUCTIONS
Heat 2 tablespoons vegetable oil in heavy large skillet over medium heat.
Add cayenne and sugar and stir until sugar dissolves. Add walnuts and stir
until coated. Continue stirring until walnuts are toasted. Using slotted
spoon, transfer walnuts to foil lined sheet and cool. Whisk walnut oil,
vinegar and 3 tablespoons chopped cilantro in medium bowl until well
blended. Season to taste with salt and pepper. Prepare barbecue (medium
high heat). Combine 2 tablespoons vegetable oil, onion wedges and pepper
strips in large bowl. Season to taste with salt and pepper. Grill
vegetables until tender and blackened in spots. Transfer to large bowl. Add
watercress. Toss with dressing. Arrange on platter. Garnish with candied
walnuts. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All
Rights Reserved 11/6/96 show
Recipe By : TOO HOT TAMALES SHOW #TH6305
Posted to MC-Recipe Digest V1 #281
Date: Wed, 06 Nov 1996 14:17:09 -0600
From: Pat Asher <asher@mcs.com>
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