Tomato, Fresh Cheese, and Watercress Salad
James Carrier
Notes: This salad is also beautiful with multicolored cherry tomatoes. Any fresh chèvre (goat cheese) works well in this salad. PREP TIME: 25 minutes.
How to Make It
Step 1
1
In a bowl, mix vinegar, shallot, and honey. Whisking constantly, slowly drizzle in 1/3 cup olive oil and whisk until mixture is thick and emulsified. Season to taste with salt and pepper. Add watercress and mix to coat with dressing.
Step 2
2
Lift watercress from dressing and spread equally on six salad plates. Arrange tomatoes around watercress and set a chunk of cheese alongside. Sprinkle salads lightly with more salt and pepper, and drizzle tomatoes and cheese with a little more olive oil.
Ingredients
3 tablespoons red wine vinegar
2 tablespoons minced shallot
1 tablespoon honey
About 1/3 cup extra-virgin olive oil
Salt and pepper
10 ounce watercress (2 bunches), rinsed and stemmed
2 cups cherry tomatoes (about 10 oz.; see notes), rinsed, stemmed, and halved
8 ounces fresh sheep's- and/or goat's-milk cheese (see notes)
Directions
Step 1
1
In a bowl, mix vinegar, shallot, and honey. Whisking constantly, slowly drizzle in 1/3 cup olive oil and whisk until mixture is thick and emulsified. Season to taste with salt and pepper. Add watercress and mix to coat with dressing.
Step 2
2
Lift watercress from dressing and spread equally on six salad plates. Arrange tomatoes around watercress and set a chunk of cheese alongside. Sprinkle salads lightly with more salt and pepper, and drizzle tomatoes and cheese with a little more olive oil.
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