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Watercress Salad with Apples
Serves 4-6 |
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Ingredients:
| 3 tablespoons white wine or champagne vinegar |
| 1/2 teaspoon Dijon mustard |
| 3/4 teaspoon kosher salt |
| Freshly ground black pepper |
| 3 tablespoons extra-virgin olive oil |
| 1/3 cup whole almonds |
| 1 teaspoon olive oil |
| 1/4 teaspoon kosher salt |
| 1/2 small red onion |
| 1/2 cup cold water |
| 6 oz watercress, about 2 bunches |
| 1 medium Granny Smith apple, cored and thinly sliced |
| 2 oz shaved Pecorino Romano cheese, about /3 cup |
Directions:
- Combine 3 tablespoons white wine or champagne vinegar, 1/2 teaspoon Dijon mustard, 3/4 teaspoon kosher salt, and a few grinds of freshly ground black pepper in a small bowl.
- Whisk until the salt is dissolved. Then slowly drizzle in 3 tablespoons of extra-virgin olive
- oil while whisking, until emulsified. Set aside.
- Place 1/3 cup almonds, 1 teaspoon olive oil, and 1/4 teaspoon kosher salt in a skillet. Bring to medium heat. Cook and stir until the almonds darken in color slightly and are very fragrant, 6- 8 minutes. Immediately transfer to a paper towel-lined plate. Once cooled, coarsely chop the almonds.
- Thinly slice the red onion. Transfer to a small bowl and cover with 1/2 cup cold water. Set aside for 10 minutes.
- Add the watercress, Granny Smith apple, and shaved Pecorino Romano cheese to a mixing bowl.
- Drain the water from the onions and add the onions to the bowl. Add the chopped almonds. Drizzle half of the dressing over the salad and gently toss to coat. Add more dressing if desired. Serve immediately.
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