Watercress Salad

With peppery greens, sweet pear, creamy gorgonzola, and toasted walnuts you can make this Watercress Salad in just 15 minutes.

Watercress is an underused salad green because it’s tricky to work with, but worth the effort. It has a sharp bite, and if the dressing is too mild or everything gets tossed together at once, the salad can fall flat. In this Watercress Salad each of the ingredients plays a role, but they all work together: sweet pear slices offset sharpness, gorgonzola adds buttery richness, and toasted walnuts add crunch. 

I tested a simple oil-and-vinegar dressing, but found that a touch of Dijon mustard helped it coat the leaves evenly without weighing them down. The key is to toss the greens first, then arrange the pears on top and finish with the cheese and walnuts. That way the tender leaves stay upright and the heavier ingredients don’t sink to the bottom.

Recipe at a Glance

• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Skill Level: Easy

Watercress Salad Ingredients

• White Wine Vinegar: Look for one that’s clean and sharp without any sweetness.
• Lemon Juice: Use fresh lemon juice if at all possible. I keep a jar of lemon juice in my refrigerator to use in a pinch, but fresh squeezed always tastes better.
• Dijon Mustard: Look for a smooth Dijon mustard. If you don’t have a favorite brand, look for one made in France. They’re reliably good even when the brand isn’t familiar.
• Shallot: Choose a shallot that’s firm with tight, papery skin. If it tastes really sharp, you can rinse it quickly under cold water after mincing to take the edge off.
• Olive Oil: Use a good quality extra-virgin olive oil that you’d gladly dip bread into. A medium-bodied oil won’t overpower the greens.
• Watercress: Trim the thick stems but keep the tender ones. Look for crisp, dark green leaves with no yellowing.
• Pears: Choose pears that are firm and ripe so the slices hold their shape when you toss the salad.
• Gorgonzola: This salad is best with a gorgonzola that crumbles easily, but still has some creaminess.
• Walnuts: Start with raw walnuts because you’ll be toasting them both for extra flavor and to protect their crunch in the dressing. You can start with toasted walnuts if you want to save a little time.

Why This Recipe Works

• Dijon in the dressing: Even a small amount helps the oil and vinegar emulsify so the dressing coats the watercress instead of sliding right off.
• Two sources of acidity: White wine vinegar and fresh lemon juice together create enough sharpness to contrast the natural bitterness in watercress.
• Greens dressed first: Tossing the watercress lightly with dressing before adding toppings keeps heavier ingredients from weighing the leaves down.
• Layered finish: Instead of tossing everything together, arrange the pear slices and sprinkle the cheese and toasted walnuts on top just before serving so they don’t sink to the bottom of the bowl.

How to Make Watercress Salad

Make the dressing: Whisk together the vinegar, lemon juice, Dijon, and shallot. Slowly drizzle in the olive oil, whisking until the dressing thickens slightly. Season with salt and pepper.

Dress the greens and assemble salad: Add the trimmed watercress to a large bowl and toss with about half the dressing. (The leaves should be lightly coated, not drenched.) Transfer to a serving platter and tuck pear slices throughout. Drizzle on a little more dressing if needed. Top with crumbled gorgonzola and walnuts and serve right away.

Make-Ahead and Storage

It’s best to assemble this salad just before serving. You can make and store the dressing in an airtight container in the refrigerator up to a week in advance. If the oil firms up, take it out about 15 minutes before assembling the salad and whisk it again before using. You can trim and dry the watercress a few hours ahead and store it loosely wrapped in the refrigerator. Slice the pears at the last minute.