"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Watercress and cuttlefish salad Recipe

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This recipe for Watercress and cuttlefish salad, by , is from Kaleoolakaikahikinaokala Halau Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kawaauhau 'Ohana
Added: Friday, November 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Salad--
Large mixing bowl
Watercress
Red onion
Tomatoes
Cucumber
Dried Shredded Cuttlefish (The more the better)
Dressing--
1 cup shoyu
1/4 cup apple cider vinegar
1/4 cup red wine vinegar
2 tablespoons vegetable oil
Pepper to taste

Directions:
Directions:
Rinse all vegetables well. Chop watercress and place in bowl. Slice onions in thin slivers and add to watercress. Slice tomatoes in bite sized slices and do the same with cucumber. Shred cuttlefish apart, add to the rest of the salad and toss all ingredients. Mix ingredients for the dressing, pour over salad and toss. I prefer to save tossing the salad with dressing until just before serving, although, others like the salad better after the vegetables have some time to soak. You can experiment for youself to find what you like.

Preparation Time:
Preparation Time:
30 min.

 

 

 

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