ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Watercress with Pears and Macadamia Nuts

Yield 6
You can substitute 1/4 cup vegetable oil mixed with 2 tablespoons of walnut or hazelnut oil for the macadamia-nut oil.


  • 1 tablespoon minced shallot
  • 1 teaspoon Dijon mustard
  • 3 tablespoons pear or white wine vinegar
  • 1/4 cup plus 2 tablespoons macadamia-nut oil
  • Salt and freshly ground pepper
  • 3 large bunches of watercress, thick stems discarded (16 loose cups)
  • 2 ripe Anjou pears-peeled, cored and thinly sliced
  • 3 ounces Parmesan cheese, thinly shaved (1 1/2 cups)
  • 1/2 cup coarsely chopped salted macadamia nuts

How to Make It

  1. In a bowl, whisk the shallot, mustard and vinegar. Slowly whisk in the nut oil and season with salt and pepper. Add the watercress, season with salt and pepper and toss. Add the pears, Parmesan and macadamia nuts, toss gently and serve.