Watercress Salad with Strawberries and Hazelnuts
Serves: 4
  • 2 bunches watercress, washed and bottom of stems cut off (arugula and spinach also work nicely)
  • ½ cup red onion, cut in half and thinly sliced
  • ¾ cup fresh strawberries, sliced
  • ¼ cup roasted hazelnuts, see instructions
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons honey
  • ¼ teaspoon salt
  • A pinch of freshly ground pepper
  1. Preheat the oven to 350 degrees F.
  2. Spread the hazelnuts out on a small cookie sheet and roast for 10-15 minutes, tossing occasionally to prevent burning. When toasted and blistery, remove them from the oven and pour them onto a clean kitchen towel. Wrap them and allow them to steam for a minute, then rub them in the kitchen towel to remove the skins (note, not all of the peel will come off).
  3. In a small bowl, combine the olive oil, vinegar, honey, salt and pepper and stir until the salt is dissolved.
  4. Place the watercress, red onion, strawberries and hazelnuts in a bowl, pour the dressing over and toss to coat.
  5. Serve immediately
Recipe by The Daring Gourmet at https://www.daringgourmet.com/watercress-salad-with-strawberries-and-hazelnuts/