Watercress Salad with Strawberries and Feta! Such a good way to get pleasure from contemporary spring vegetables and fruit. Toss with a easy champagne French dressing.
Spring has lastly arrived, and with it the looks of longed-for exhilarating spring flavors. Like strawberries!
Once you could have savored these contemporary, ripe berries for breakfast, in a pie, and in a bowl coated with cream, you’ll begin trying round for different methods to make use of them.
Might I recommend this straightforward, but lovely, spring salad?
This salad options all 4 of my favourite taste parts: one thing candy (juicy strawberries), salty (contemporary feta), crunchy (toasted almonds), and refreshing (cucumbers).
Add another aspect of “something unexpected” and you’ve got a salad that actually sings. Here, the shock is the peppery explosion of watercress and radishes and a few full of life mint. (You might use both mint or basil, or each, relying on what you’ll find—they add a pleasant punch to the salad.)
If you might be fortunate sufficient to seek out younger watercress with skinny, tender stems, you’ll not have to do something besides rinse and shake off the moisture. For bunches with thicker, harder stems, simply take away the underside thick ends, and maintain the leaves on their higher stems.
And let’s not omit the visuals. Serve this gorgeous tangle of spring components all by itself on salad plates so you may actually showcase its magnificence. It’s virtually too fairly to eat! But after all, you need to.
Watercress Salad with Strawberries and Feta Recipe
If your watercress has skinny, tender stems, you’ll not have to do something besides rinse and shake off the moisture. For bunches with thicker, harder stems, simply take away the underside thick ends, and maintain the leaves on their higher stems.
The almonds will be toasted as much as a day forward of time, however wait to assemble the salad till simply earlier than serving.
If you may solely discover commonplace cucumbers, minimize the cucumber in half and scoop out the seeds within the center earlier than slicing.
Recipe will be doubled or tripled if wanted.
For the dressing:
- 2 tablespoons champagne vinegar
- 1 tablespoon contemporary lemon juice
- 1 teaspoon honey
- Salt and pepper, to style
- 1/four cup olive oil
For the salad:
- 1/three cup sliced almonds
- 1 bunch watercress, any thick stems eliminated (about four cups)
- half cup packed mint or basil leaves, or a mix of each, roughly chopped
- 16 ripe strawberries, hulled and halved lengthwise
- 6 radishes, thinly sliced
- 1 Persian or English cucumber, thinly sliced
- half cup (four ounces) crumbled feta
1 Toast the almonds: Preheat the oven to 350F. Spread the almonds on a baking sheet and bake for 7 to 9 minutes, till golden and aromatic. Set apart to chill.
2 Make the dressing: In a small bowl whisk the vinegar, lemon juice, honey, salt and pepper. Gradually whisk within the oil. Taste and add extra honey, salt, or pepper, in case you like.
three Assemble the salad: In a salad bowl, toss the watercress, mint and/or basil, strawberries, radishes, and cucumber with half the dressing. Taste and proceed including further dressing till the salad is evenly coated with dressing and flavorful.
Top with crumbled feta and toasted almonds, and serve.
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