Hey, Onion Breath.

Watercress, Parsley, T omato, and Avocado Salad

Watercress, Parsley, Tomato, and Avocado Salad with Red Onion Vinaigrette (PDF)
Recipe 217 of 365

Here’s a take on what I’d consider a favorite salad combo – lettuce, tomato, avocado, and onion – that addresses onion breath. For me, it’s not so much about breathing on people; it’s more of a comfort thing. I want the flavor of onion, but I don’t want the concentrated stinging sensation that big bites of onion cause in my mouth when I eat, and for hours after. A solution: grind the raw onion up in a vinaigrette, and pour it over the salad, where it lends flavor without being nearly as offensive. (You’ll like it; there’s more here than you’ll need for this salad.)

It would also be great with goat or bleu cheese (of course).

TIME: 20 minutes
MAKES: 4 servings

1/2 cup chopped red onion
1/2 teaspoon ground cumin
1 tablespoon Dijon mustard
1/2 teaspoon salt
Freshly ground pepper, to taste
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
1 bunch watercress (about 1/2 pound)
1 cup fresh parsley, roughly chopped
2 large heirloom tomatoes, chopped
1 large avocado, peeled, pitted, and chopped

Blend the onion, cumin, Dijon, salt, pepper, and vinegar in a blender or food processor until as smooth as possible. With the machine running, add the oil in a slow, steady stream, blend until emulsified, and transfer to a small bowl.

Place the remaining ingredients in a serving bowl, and toss with vinaigrette to taste.

Red Onion Vinaigrette

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