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Carrot - Watercress Salad
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Israelis are very fond of salads featuring raw or cooked carrots, which are combined with fruits, other vegetables, and greens, and seasoned with herbs or piquant flavorings. Serve with corned beef, veal, or tongue.
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| What You Need: |
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1 bunch watercress
3 cups thinly sliced raw carrots
˝ cup sliced scallions, with some tops
3 tablespoons olive or salad oil
Juice of 1 large lemon
Salt, pepper to taste
2 tablespoons drained capers
2 hard-cooked eggs, shelled and cut into quarters
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| How To Cook: |
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1. Wash watercress well to remove all dirt.
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2. Remove leaves from sterns and discard any wilted leaves.
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3. Dry leaves and refrigerate.
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4. When ready to serve, put watercress in a bowl or on a plate.
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5. Arrange carrots find scallions over watercress.
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6. Combine oil, lemon juice, salt, and pepper; pour over salad.
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7. Sprinkle top with capers and garnish with egg quarters.
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