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Watercress Salad with Strawberries and Hazelnuts

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  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.Place the watercress, red onion, strawberries and hazelnuts in a bowl, pour the dressing over and toss to coat. Serve immediately.