Whether deliciously complex or refreshingly simple, I love a good salad. The other day the sun was shining, the birds were singing, and the beautiful rhododendrons were starting to blossom. I felt like something fresh and vibrant. So I picked up some fresh watercress and strawberries and whipped up this salad. The peppery taste of the watercress combines beautifully with the sweetness of the strawberries and nutty flavor of the toasted hazelnuts. It is served with a delicious vinaigrette. Fast, simple, elegant, delightful, this watercress salad recipe is sure to become a favorite.
Watercress Salad with Strawberries and Toasted Hazelnuts Recipe
Let’s get started!
Cut the bottom of the stems off and wash the watercress.
Place the hazelnuts on a cookie sheet and roast in a preheated oven at 350 degrees F for 10-15 minutes or until toasted and blistery, tossing occasionally to prevent burning.
Remove the hazelnuts and wrap in a clean kitchen towel for a minute, then rub the hazelnuts in the towel to remove the skins. Not all the skin will come off, and that’s okay.
Place the olive oil, vinegar, honey, salt and pepper in a small bowl and stir until the salt is dissolved.
Place the watercress, onions, hazelnuts and strawberries in a bowl. Pour the dressing over the salad and toss to combine. Serve immediately.
Enjoy!
Adapted from [url:1]Wishful Chef[/url] Read more about me…
