Watercress and Shallot Salad


Preparation info

  • Difficulty


  • Serves


    as a Salad

Appears in

Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

  • About

This cross between a salad and a chutney is a quick way to bring color and bright refreshing flavors and textures to a meal.

Watercress is now fairly widely available. Just make sure you wash it thoroughly in a sink full of water (in the same way that spinach needs a good rinsing), so any sand and soil get washed away, then trim off any roots or coarse stems. Watercress has a slightly tart taste, very agreeable. You can substitute arugula (as we often do) or peppercress, if you prefer.


  • 1 cup packed coarsely chopped watercress
  • ¼ cup thinly sliced shallots
  • About 1 tablespoon fresh lime juice
  • About ½ teaspoon salt, preferably coarse salt


Toss the watercress and shallots together in a small shallow bowl. Just before serving, drizzle on the lime juice and toss, then add salt to taste and toss.

Serve to accompany kebabs of all kinds or simmered meat curries such as Bangla Slow-Cooked Beef with Onion or Duck Vindaloo, or just as an extra bit of sparkle with any meal.