Tomato, Fresh Cheese, and Watercress Salad

Tomato, Fresh Cheese, and Watercress Salad Recipe
James Carrier
Notes: This salad is also beautiful with multicolored cherry tomatoes. Any fresh chèvre (goat cheese) works well in this salad. PREP TIME: 25 minutes.

Yield:

Makes 6 servings

Recipe from

Sunset

Nutritional Information

Calories 236
Caloriesfromfat 76 %
Protein 8.5 g
Fat 20 g
Satfat 7.3 g
Carbohydrate 6.8 g
Fiber 1.6 g
Sodium 161 mg
Cholesterol 17 mg

Ingredients

3 tablespoons red wine vinegar
2 tablespoons minced shallot
1 tablespoon honey
About 1/3 cup extra-virgin olive oil
Salt and pepper
10 ounce watercress (2 bunches), rinsed and stemmed
2 cups cherry tomatoes (about 10 oz.; see notes), rinsed, stemmed, and halved
8 ounces fresh sheep's- and/or goat's-milk cheese (see notes)

Preparation

1. In a bowl, mix vinegar, shallot, and honey. Whisking constantly, slowly drizzle in 1/3 cup olive oil and whisk until mixture is thick and emulsified. Season to taste with salt and pepper. Add watercress and mix to coat with dressing.

2. Lift watercress from dressing and spread equally on six salad plates. Arrange tomatoes around watercress and set a chunk of cheese alongside. Sprinkle salads lightly with more salt and pepper, and drizzle tomatoes and cheese with a little more olive oil.

Note:

Mike Davis,

26 Brix, Walla Walla, WA,

Sunset

April 2005
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