Watercress and Cucumber Salad with Lemon Vinaigrette
By Bryan RoofPublished on June 3, 2014
Time
20 minutes
Yield
Serves 4 to 6
Ingredients
1 small shallot, minced2 teaspoons honey Salt and pepper ½ teaspoon Dijon mustard ¼ teaspoon grated lemon zest plus 2 ½ tablespoons juice2 ½ tablespoons extra-virgin olive oil 8 ounces (8 cups) watercress 1 seedless English cucumber, peeled, halved lengthwise, and sliced thin6 radishes, trimmed, each cut into 6 wedges⅓ cup shelled pistachios, toasted and chopped¼ cup coarsely chopped fresh dill 2 ounces farmer's cheese, crumbled (½ cup)
Before You Begin
You can substitute crumbled goat cheese or feta for the farmer’s cheese.
Instructions
- Whisk shallot, honey, 3/4 teaspoon salt, 1/2 teaspoon pepper, mustard, and lemon zest and juice together in large bowl. Whisking constantly, slowly drizzle in oil until incorporated.
- Add watercress, cucumber, radishes, pistachios, and dill and toss to combine. Season with salt and pepper to taste. Transfer to platter and sprinkle with farmer’s cheese. Serve.
Time
20 minutesYield
Serves 4 to 6Ingredients
1 small shallot, minced
2 teaspoons honey
Salt and pepper
½ teaspoon Dijon mustard
¼ teaspoon grated lemon zest plus 2 ½ tablespoons juice
2 ½ tablespoons extra-virgin olive oil
8 ounces (8 cups) watercress
1 seedless English cucumber, peeled, halved lengthwise, and sliced thin
6 radishes, trimmed, each cut into 6 wedges
⅓ cup shelled pistachios, toasted and chopped
¼ cup coarsely chopped fresh dill
2 ounces farmer's cheese, crumbled (½ cup)
Ingredients
1 small shallot, minced
2 teaspoons honey
Salt and pepper
½ teaspoon Dijon mustard
¼ teaspoon grated lemon zest plus 2 ½ tablespoons juice
2 ½ tablespoons extra-virgin olive oil
8 ounces (8 cups) watercress
1 seedless English cucumber, peeled, halved lengthwise, and sliced thin
6 radishes, trimmed, each cut into 6 wedges
⅓ cup shelled pistachios, toasted and chopped
¼ cup coarsely chopped fresh dill
2 ounces farmer's cheese, crumbled (½ cup)
Ingredients
1 small shallot, minced
2 teaspoons honey
Salt and pepper
½ teaspoon Dijon mustard
¼ teaspoon grated lemon zest plus 2 ½ tablespoons juice
2 ½ tablespoons extra-virgin olive oil
8 ounces (8 cups) watercress
1 seedless English cucumber, peeled, halved lengthwise, and sliced thin
6 radishes, trimmed, each cut into 6 wedges
⅓ cup shelled pistachios, toasted and chopped
¼ cup coarsely chopped fresh dill
2 ounces farmer's cheese, crumbled (½ cup)
Why This Recipe Works
Peppery watercress and fresh dill provide a fresh, assertive base for this cool summer salad. Cucumber slices and radish wedges add juicy crispness, and toasted pistachios supply a satisfying crunch. A simple vinaigrette of lemon juice sweetened with honey and punched up with shallots brightens the salad without overpowering the vegetables. A sprinkling of creamy farmer’s cheese offsets the acidity.
Before You Begin
You can substitute crumbled goat cheese or feta for the farmer’s cheese.
Instructions
- Whisk shallot, honey, 3/4 teaspoon salt, 1/2 teaspoon pepper, mustard, and lemon zest and juice together in large bowl. Whisking constantly, slowly drizzle in oil until incorporated.
- Add watercress, cucumber, radishes, pistachios, and dill and toss to combine. Season with salt and pepper to taste. Transfer to platter and sprinkle with farmer’s cheese. Serve.
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