This gorgeous salad makes for a fresh, light spring dinner; serve with crusty bread. You can substitute arugula for the watercress; it has a similar peppery flavor.

Carolyn Tesini
Recipe by Cooking Light April 2014

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Brian Woodcock; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 1 salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle steak with 1/2 teaspoon salt and pepper. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.

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  • Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, vinegar, and shallot in a mini food processor; pulse until mixture is almost smooth.

  • Arrange one-fourth of watercress on each of 4 plates. Top watercress evenly with onion and pear; sprinkle with cheese. Divide steak evenly among salads; drizzle 1 tablespoon vinaigrette over each serving.

Nutrition Facts

255 calories; fat 14.4g; saturated fat 3.7g; mono fat 8.2g; poly fat 1.1g; protein 21g; carbohydrates 10g; fiber 2g; cholesterol 56mg; iron 2mg; sodium 573mg; calcium 119mg.