SERVES 5
Watercress was one of the many wild greens that Katniss was able to find at home. It would have been one of the first fresh vegetables she could eat in the spring, which would likely make it a traditional favorite for rural Appalachians.
The addition of Asian flavors makes this watercress salad unique and a nice change from typical mixed spring greens.
½ CUP OLIVE OIL
¼ CUP CIDER VINEGAR
½ CUP WHITE SUGAR, DIVIDED
2 TEASPOONS FRESH PARSLEY, CHOPPED
1 TEASPOON SALT
1 PINCH GROUND BLACK PEPPER
½ CUP SLICED ALMONDS
3 HANDFULS WATERCRESS, WELL RINSED
½ HEAD RED LETTUCE
1 RED ONION, CHOPPED
1 CUP CELERY, CHOPPED
12 OUNCES MANDARIN ORANGE SEGMENTS, DRAINED
In a container with a tight fitting lid, combine the oil, vinegar, ¼ cup sugar, parsley, salt and pepper.
Cover and shake. Refrigerate until use.
In a pan over medium-low heat, stir the almonds and ¼ cup sugar until the almonds are coated.
Remove from heat, cool and break apart. Store at room temperature.
In a large bowl, toss together the almonds, watercress, lettuce, onion, celery, oranges and dressing until evenly coated.