Recipe courtesy of Andrea Curto-Randazzo
Grandma's Watercress Salad All Dressed Up
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2026
- Total Fat
- 201
- Saturated Fat
- 30
- Carbohydrates
- 46
- Dietary Fiber
- 7
- Sugar
- 33
- Protein
- 22
- Cholesterol
- 77
- Sodium
- 1153
- Total: 10 min
- Prep: 10 min
Ingredients
2 bunches washed and clipped watercress
4 ounces crumbled Gorgonzola
4 ounces red onion, julienned
4 ounces spiced walnuts, recipe follows
4 ounces red wine vinaigrette, recipe follows
Kosher salt and freshly ground white pepper
2 ounces duck prosciutto
4 mission figs, cut in 1/2 lengthwise
Fig balsamic vinegar
Spiced Walnuts:
3 ounces butter
2 cups walnuts, chopped
3 ounces honey
Kosher salt and freshly ground white pepper
Pinch cayenne pepper
Red Wine Vinaigrette:
3 cloves
1 small shallot
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
1 cup red wine vinegar
3 teaspoons sugar
2 1/2 cups blended oil
Kosher salt and freshly ground black pepper
Directions
- In a medium mixing bowl, toss watercress, gorgonzola, onion, nuts and vinaigrette. Season and decoratively place in the center of a chilled plate (be sure to divide all ingredients evenly amongst 4 plates). Garnish salad with slices of prosciutto, figs and a drizzle of fig balsamic vinegar.
Spiced Walnuts:
- Preheat oven to 350 degrees F.
- In a medium saute pan over medium heat, melt butter and then add nuts. Toss nuts in pan until well coated with butter, then add honey and toss some more until nuts are well coated. Season with salt, pepper and a touch of cayenne pepper. Put nuts in oven for about 5 to 7 minutes, tossing regularly so they toast evenly. Cool. Store in airtight container until needed.
Red Wine Vinaigrette:
- Place all ingredients in blender except oil. Process until smooth and then slowly drizzle in oil. Adjust seasoning, as desired.