Watercress salad

Marinated Tomato, Cucumber, and Watercress Salad with Candied Walnuts

Serves 4

Salad

Ingredients

  • 1 1/2 cups seeded and diced tomatoes
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 medium seedless cucumber, peeled and diced
  • 1 medium red onion, minced
  • Salt and freshly ground black pepper, as needed
  • 1/2 cup light brown sugar
  • Pinch cayenne
  • 1 1/2 cups toasted walnuts
  • 1 bunch watercress
  • 1/3 cup crumbled fresh goat cheese

Directions

  1. In a medium bowl, toss the tomatoes, parsley, cucumber, and onion with ½ cup of the Champagne vinaigrette to combine. Season with salt and pepper. Cover and marinate, refrigerated, for at least 20 minutes.
  2. Line a baking sheet with waxed paper or a silicone baking mat. In a medium saucepan, bring the sugar, cayenne, and a pinch of salt to a boil over medium heat, stirring occasionally. Cook until the mixture is thick and amber-colored and registers about 235°F on a candy thermometer. Add the nuts and quickly toss to coat. Immediately pour the nut mixture onto the baking sheet. Use 2 forks to separate the walnuts slightly. Let cool to room temperature.
  3. When you are ready to serve, place the watercress in a large salad bowl. Add the marinated tomato and cucumber, nuts, and goat cheese and toss to combine. Serve immediately.

Champagne Vinaigrette

Makes 1 1/2 cups

Ingredients

  • 1/2 cup champagne vinegar
  • 1 1/2 teaspoons minced garlic
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 cup extra-virgin olive oil
  • Salt and freshly ground black pepper, as needed

Directions

  1. In a medium bowl, whisk all ingredients together to combine. Season with salt and pepper.

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