Su Teresi Salatasi Turkish Watercress Salad

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From turkishcookbook.com. Note: a word or two about grape molasses: grape molasses, or uzum pekmezi (it goes by several names) is concentrated grape juice from the mediterranean/middle east. You can read more about it here: slowfoodbeirut.org/index_inv.php?c=inv18

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Steps

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Also , if you wish , the bell pepper can be grilled instead of broiled.

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Whisk the dressing ingredients together in a small glass bowl.

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Heat oven to broil.

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Remove the stem from the bell pepper and cut it in half , discarding seeds.

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Place the red pepper face down on a baking tray and place in the oven.

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Roast for about 15 minutes.

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After roasting the bell pepper , place it in a paper bag , close the bag up and set aside for about 15-20 minutes.

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Remove bell pepper from the bag.

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Peel and devein.

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Cut into thin slices.

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Arrange the watercress on a platter.

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Place the cheese and roasted red bell pepper slices on top.

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Drizzle the dressing over the salad.

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Garnish salad with lemon slices and sesame seeds.

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Serve at room temperature.

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Yield is estimated.

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Ingredients

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watercress, red bell pepper, bocconcini, molasses, white balsamic vinegar, sesame seeds, lemon slice