Su Teresi Salatasi (Turkish Watercress Salad)

Ingredients

• 1 bunch watercress, stems cut off, washed and drained (I used both) or arugula, washed and drained (I used both)
• 1 medium red bell pepper
• 10 bocconcini, balls or 10 slice feta cheese

Dressing

• 1 tablespoon grape molasses (read Intro)
• 1 tablespoon white balsamic vinegar (read *Note)

Garnish

• 1 teaspoon sesame seed, lightly toasted
• lemon slice

Directions

1. 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. 2

   Whisk the dressing ingredients together in a small glass bowl.

3. 3

   Heat oven to BROIL.

4. 4

   Remove the stem from the bell pepper and cut it in half, discarding seeds.

5. 5

   Place the red pepper face down on a baking tray and place in the oven.

6. 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. 7

   Remove bell pepper from the bag; peel and devein. Cut into thin slices.

8. 8

   Arrange the watercress on a platter. Place the cheese and roasted red bell pepper slices on top.

9. 9

   Drizzle the dressing over the salad.

10. 10

    Garnish salad with lemon slices and sesame seeds.

11. 11

    Serve at room temperature.

12. 12

    Yield is estimated.