Watercress and Toasted Walnut Salad Recipe

Watercress and Toasted Walnut Salad Recipe

  • 1 cup walnut pieces
  • 2 bunches watercress, washed and dried
  • 2 shallots, finely chopped
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp light brown sugar
  • ¼ cup walnut oil
  • Salt and freshly ground black pepper
  1. Preheat the oven to 350°F (180°C). Spread the walnuts in a single layer on a baking sheet. Bake, stirring occasionally, for 10 minutes, or until nicely browned, watching closely so they don't burn. Let cool, and crush lightly with your hands.
  2. To make the dressing, whisk the vinegar, mustard, and sugar in a bowl. Gradually whisk in the oil. Season with salt and pepper.
  3. Combine the watercress, shallots, and walnuts in a large bowl. Toss with the dressing, and serve immediately.
  4. To make the dressing, whisk the vinegar, mustard, and sugar in a bowl. Gradually whisk in the oil. Season with salt and pepper.
  5. Combine the watercress, shallots, and walnuts in a large bowl. Toss with the dressing, and serve immediately.
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