As one of nature’s most nutritious and medicinally powerful vegetables, watercress should be a daily part of most diets. It is nutrient dense, packed with micro-nutrients and antioxidants….and it tastes great too! Watercress has more Calcium than milk, more vitamin C than an orange and more absorbable iron than spinach. Watercress is a better source of vitamins C, B1, B6, K, E, Iron, Calcium, Magnesium, Manganese, Zinc, and Potassium than apples, broccoli and tomatoes.You can enjoy this salad with the added bonus of its nutritious punch!
serves 8-10 - approximately 450 calories per serving
3-4 bunches watercress
4-5 ripe but firm pears
½ teaspoon salt
3 Tablespoons honey
½ cup extra virgin olive oil
Freshly ground pepper
1 ½ cups walnut halves, broken in small pieces
8 ounces goat cheese crumbled (a mild feta can also be substituted)
Wash and trim the watercress, removing and discarding the tough stems and old leaves. Drain, dry and wrap in a clean kitchen towel. Place in the refrigerator for at least 1 hour to chill and crisp.
Peel, quarter and core the pears. Cut each quarter into 3 lengthwise slices and place in a bowl with juice of 1 lemon. Toss carefully and thoroughly to keep the pears from turning brown.
Squeeze 3 tablespoons of juice from 1-2 lemons into a small bowl. Add the salt and stir to dissolve. Whisk in the honey and then the EVOO and then the pepper. Taste and adjust seasoning to your preference.
Toast walnut pieces over medium heat in a pan. (Watch closely…they burn easily)
Arrange the watercress on individual salad plates and top with the pear slices. Scatter the walnut pieces and crumbled cheese over the top. Whisk the dressing again and drizzle over the salad or pass it separately in a bowl.