This is a lovely salad as one of the sides for your Easter celebration! It’s light, bright, full of flavor, and looks so beautiful on your table! Added bonus, read below!
Just a side note that might interest you about watercress! Who knew? You should know that not all greens are created equal. I was surprised when I learned that the top-rated salad green was Watercress! It contains the highest percentage of your daily recommended intake for Vitamin K, A, B6, B12, D, E, C, calcium, iron and magnesium. It scored 106% on the CDC’s density score of zero to 100. This green cruciferous veggie is on the list of cancer fighting foods, helps build strong bones and is important for eye health. The CDC determines the nutritional density of greens by looking how they fulfill daily requirements for nutrients for your body including potassium, fiber, protein, calcium, iron, thiamin, riboflavin, niacin, folate, and zinc.
12 bunches watercress
1/4 cupGreek or French Feta cheese, crumbled or 20 goat cheese balls rolled into ½” pieces.
4 tablespoons Tablespoons Pomegranates (They are out of season at Easter but you can buy them frozen. You can substitute 24 or red grapes sliced in half!)
4 Tablespoons walnuts chopped small
Hold the watercress by the stems upside down. Take a sharp knife and starting at the top gently pull the knife down to cut the leaves off the stems. Do this all around the watercress, some of the stems will remain.
Gently rinse the watercress well in cold water and spin dry to get the water off the tender leaves, place in a salad bowl.
Add 3 tablespoons of the vinaigrette and mix gently. Arrange the watercress divide the rest of the ingredients to garnish with the Feta or goat cheese, Pomegranates and walnuts.
CREAMY SHALLOT VINAIGRETTE
Makes 2 cups
2 heaping tablespoons Dijon mustard
1-1/4 cup extra virgin olive oil
2-Tablespoon shallots, minced
6 Tablespoons Champagne vinegar
4 Tablespoons fresh lemon juice
2 tablespoons rice wine vinegar
1-teaspoon kosher salt
In a blender add Dijon mustard, and olive oil, blend for 30 seconds to emulsify. Pour into a bowl and add shallots, champagne vinegar, lemon juice and salt. Whisk to blend all the ingredients together until smooth and creamy.
This is a lovely dressing for salads that are tender such as Butter Lettuce, baby greens, arugula, and tomatoes.
This dressing will keep up to 4 days in the refrigerator.