Watercress Salad with Strawberries and Hazelnuts

Name: Watercress Salad with Strawberries and Hazelnuts
Prep time: 6 min
Total time: 10 min
Yield: 4 serving
Ingredients: 2 bunches watercress; 1/2 cup red onion; 3/4 cup fresh strawberries; 1/4 cup toasted hazelnuts; 1/4 cup extra virgin olive oil; 2 tablespoons red wine vinegar; 2 tablespoons honey; 1/4 teaspoon salt; pinch of freshly ground pepper

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Prep Time
6 mins
Total Time
10 mins
Servings
4
Course
Side Dish, Salad, Appetizer

Watercress Salad with Strawberries and Hazelnuts

Nevaeh Sloan

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

2 bunches watercress , washed and bottom of stems cut off (arugula and spinach also work nicely)
1/2 cup red onion , cut in half and thinly sliced
3/4 cup fresh strawberries , sliced
1/4 cup toasted hazelnuts , see instructions
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
1/4 teaspoon salt
pinch of freshly ground pepper

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Instructions

Preheat the oven to 350 degrees F.
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).
In a small bowl, combine the olive oil, vinegar, honey, salt and pepper and stir until the salt is dissolved.Place the watercress, red onion, strawberries and hazelnuts in a bowl, pour the dressing over and toss to coat. Serve immediately.