Watercress with Roasted Peppers and Corn Salad
Posted By Savita
Sweet charred corn, roasted red bell peppers and peppery watercress salad with lite honey mustard dressing. This is a kinda salad which you can't stop eating.
Sweet and Smoky Roasted Red Bell Peppers and Corn pair very well with sharp flavor of watercress leaves. I always find watercress taste very close to raw mustard greens. So for little play of flavors, I dressed this corn salad with honey mustard vinaigrette.
Honey and mustard really worked very well and added another layer of flavor in salad. In every bite you get sweetness from honey, roasted peppers, roasted corn.. with sharp mustard-y flavor of watercress and lite acidity of lemon juice to balance everything.
Does this sound delicious or what?
For my family’s picky eaters, I served vinaigrette on the side, so you can do the same if trying for first time.
All-in-all perfect **salad and a good change from spring green mix salad.
Homemade Roasted Red Peppers: Recipe time does not include time to roast bell peppers. Roasting red bell peppers releases natural sweetness of peppers. You can also preserve roasted peppers in good quality oil in an airtight container for up to 2 weeks or in a sealed container for up to 6 months. Pre-roasted peppers come in handy to use in salads, soups or pastas. To learn how to roast red bell peppers at home, follow this recipe link.
I hope you will get chance to try this Watercress and Corn Salad soon!
Have a wonderful day! -Savita
Ingredients
- 1 Bunch Watercress (washed, discard hard stems)
- 1 Red Bell Pepper (roasted bell pepper, thin sliced)
- 1 Corn (corn on the cob, roasted on open stove flame until slightly charred)
- 1 tbsp Lemon (juice)
- 1 tsp Mustard (yellow dijon mustard)
- 1/2 tsp Salt and Black Pepper (adjust per taste)
- 1 tbsp Honey
- 2 tbsp Parmesan Cheese (grated or thin sliced)
Directions
- 1. Roast the corn on open flame until slightly charred and corn kernels are tender.
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2.
To make honey mustard dressing, whisk together lemon juice with mustard, honey, salt and black pepper. Set aside.
Additional Notes:
Optional - You can add 2 tbsp of olive oil to make emulsion, but I prefer to keep honey mustard vinaigrette lite and just use mustard and honey. -
3. Divide watercress leaves among serving plates, top with roasted corn and roasted pepper slices. Drizzle vinaigrette on the top and add some shaved Parmesan and enjoy!!!.
Savita's Recipe Notes:
**I also added few leftover cherry tomatoes in salad but these are totally optional.© Chef De Home. Post content including video and photos are copyright protected.