Avocado And Watercress Salad

Ruggiero couldn’t figure out what made the salad dressing at New York’s Natori so irresistible and was shocked when she finally got the secret ingredient out of the sushi chef: grated apple. Nor would you ever guess it from a bite of this dressing, since it’s not at all sweet or fruity, just perfectly balanced and lip-smackingly delicious. Its slight pulp extends the unctuous richness of avocado and complements the clean assertiveness of watercress.

Yield:

Serves 6

Ingredients

1. 1/4 cup rice vinegar (not seasoned)
2. 1 tablespoon grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater)
3. 1/4 cup finely grated peeled Gala apple (use small holes of box grater)
4. 4 teaspoons soy sauce
5. 1 teaspoon sugar
6. 3 tablespoons vegetable oil
7. 6 cups watercress (thin stems and leaves only; from 1 large bunch)
8. 1 firm-ripe avocado

Directions

1. Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.
2. Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.

Notes

Dressing can be made 2 days ahead and chilled, covered. Stir or shake before using.Watercress can be trimmed 1 day ahead and chilled in a sealed bag lined with damp paper towels.