Ruggiero couldn't figure out what made the salad dressing at New York's Natori so irresistible and was shocked when she finally got the secret ingredient out of the sushi chef: grated apple. Nor would you ever guess it from a bite of this dressing, since it's not at all sweet or fruity, just perfectly balanced and lip-smackingly delicious. Its slight pulp extends the unctuous richness of avocado and complements the clean assertiveness of watercress.
·Watercress can be trimmed 1 day ahead and chilled in a sealed bag lined with damp paper towels.
·Dressing can be made 2 days ahead and chilled, covered. Stir or shake before using.
Recipe information
Total Time
15 min
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.
Step 2
Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.
Recipe notes
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