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A close-up of a fresh watercress salad with sliced pears, crumbled cheese, walnuts, and microgreens in a rustic bowl on a brown surface.
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Watercress Salad

Peppery watercress tossed with pears, gorgonzola, and walnuts in a bright vinaigrette makes a crisp, elegant salad for any occasion.
Prep Time15 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: baby shower, date night, dinner party, gluten free, Mother's Day, vegetarian
Servings: 4 people
Author: Marissa Stevens

Ingredients

  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lemon juice from about 1/2 a small lemon
  • 1 teaspoon Dijon mustard
  • 1 medium shallot minced
  • 1/3 cup extra virgin olive oil
  • kosher salt and freshly ground black pepper to taste
  • 2 bunches watercress thick ends trimmed
  • 2 small pears your favorite variety, cored and thinly sliced
  • 2 ounces gorgonzola cheese crumbled
  • 2 ounces walnuts toasted if desired and coarsely chopped (see recipe note #1)

Instructions

  • Make the dressing: Whisk vinegar, lemon juice, mustard, and shallot together in a medium bowl. Slowly drizzle in olive oil while whisking constantly until emulsified. Season to taste with salt and pepper.
  • Dress the greens: Place watercress in a large bowl. Add about half of the dressing and toss well to coat.
  • Assemble the salad: Transfer watercress to a serving platter. Tuck pear slices into the greens so they’re evenly visible. Drizzle or spoon over the remaining dressing as desired, then sprinkle with gorgonzola and walnuts. Serve right away.

Notes

  1. To toast walnuts: Spread walnut halves on a baking sheet and toast in a 350˚F oven for 8–10 minutes, checking often. Let cool slightly before chopping.
  2. Pears: Choose firm, ripe pears so the slices hold up well. Softer pears add sweetness but may lose shape in the salad.
  3. Cheese: Swap gorgonzola with another blue cheese or goat cheese for a different flavor profile.
  4. Make-ahead: Dressing can be made up to 1 day in advance. Store in the refrigerator and whisk before using. Slice pears just before serving to prevent browning.
  5. Greens alternative: Arugula is a good substitute if watercress isn’t available.

Nutrition

Calories: 353kcal | Carbohydrates: 15g | Protein: 6g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Cholesterol: 11mg | Sodium: 185mg | Potassium: 256mg | Fiber: 4g | Sugar: 8g | Vitamin A: 530IU | Vitamin C: 11mg | Calcium: 114mg | Iron: 1mg

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