Sometimes all you need is that one special component to elevate a salad from so-so to so, so good. In this recipe, its the tart and spicy dressing, made by whisking together olive oil, fresh lemon juice, thinly sliced red chili pepper, and chopped cilantro. Watercress is also a refreshing and peppery change of pace from lettuce as a salad green, but baby arugula can be substituted in case you can't find any cress.
- 1 slice ham
- olive oil
- 1 lemon (small, juice)
- 1 red chili
- 150 grams watercress
- Slice the ham in strips and fry briefly in a nonstick skillet with no butter or oil.
- For the sauce, whisk to combine olive oil, lemon juice, a pinch of salt, sliced chili, and chopped coriander.
- To serve, mix watercress with ham strips, and sprinkle with grated cheese and sauce.