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California Watercress Salad with Grilled Chicken and Vinaigrette

Pairs with: Vanilla Bean DRY Soda

The perfect summer salad to serve to guests or enjoy on a warm night in.

2 bunches watercress, stems removed
3/4 cucumber, roughly chopped
3 ripe fresh peaches, sliced into wedges
1 large avocado, cubed
1.5 lbs. grilled sirloin steak
1/4 cup freshly squeezed lime juice
1.5 tsp. sugar
.5 tsp. Kosher salt and pepper
1 small clove garlic, minced
2 tsp. finely grated ginger
1/2 cup extra-virgin olive oil
2 large shallots, thinly sliced

 

- Combine the watercress, cucumber and peaches in a large bowl.
- Use your favorite simple recipe to grill the sirloin, then set aside, keeping warm.
- In a small bowl, whisk the lime juice, sugar and salt together until dissolved, then add the garlic, ginger and pepper.
- Slowly add the oil in a steady stream, whisking constantly until emulsified. Stir in the shallots.
- Transfer the salad to a serving bowl or platter, top with thin slices of steak and avocados then drizzle the vinaigrette over the salad. Serves 4-6.