Su Teresi Salatasi (Turkish Watercress Salad)

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Total Time
35mins
Prep 15 mins
Cook 20 mins

From turkishcookbook.com. Note: a word or two about grape molasses: Grape molasses, or uzum pekmezi (it goes by several names) is concentrated grape juice from the Mediterranean/Middle East. You can read more about it here: slowfoodbeirut.org/index_inv.php?c=inv18

Ingredients Nutrition

Directions

  1. *Note: The original recipe did not specify a particular type of vinegar. Also, if you wish, the bell pepper can be grilled instead of broiled.
  2. Whisk the dressing ingredients together in a small glass bowl.
  3. Heat oven to BROIL.
  4. Remove the stem from the bell pepper and cut it in half, discarding seeds.
  5. Place the red pepper face down on a baking tray and place in the oven.
  6. Roast for about 15 minutes. After roasting the bell pepper, place it in a paper bag, close the bag up and set aside for about 15-20 minutes.
  7. Remove bell pepper from the bag; peel and devein. Cut into thin slices.
  8. Arrange the watercress on a platter. Place the cheese and roasted red bell pepper slices on top.
  9. Drizzle the dressing over the salad.
  10. Garnish salad with lemon slices and sesame seeds.
  11. Serve at room temperature.
  12. Yield is estimated.
Most Helpful

5 5

I made this with arugula because it looked fab & the watercress looked EH. I have never in my life had baby arugula with such a kick. But anyway....this was way popular with the family. We scarfed down ALL of it (used one of those clamshell bins of arugula)! LOVE the dressing. I did cheat & used drained, dried, jarred roasted red peppers. Please don't laugh too hard when I tell you when I tasted the grape syrup & was surprised that it tasted like raisins. ;) Made for NA/ME Tag.