Bryanna’s Watercress And Sunchoke Salad with Cranberry Vinaigrette | VegNews

Ingredients

• 3/4 cup vegetable broth mixed with 1-1/2 teaspoons cornstarch
• 1/4 cup olive oil
• 1/3 cup balsamic vinegar
• 1/4 cup chopped cranberries
• 1/4 cup chopped scallions
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, crushed
• 1 teaspoon dark sesame oil
• 2 teaspoons salt
• Freshly-ground black pepper to taste
• 1/8 teaspoon cayenne pepper
• 1 head of butter lettuce, washed and spun dry
• 2 bunches of watercress, washed, spun dry, and trimmed
• 1 pound raw sunchokes, peeled and thinly sliced
• 1 medium red or sweet onion, thinly sliced