Grandma's watercress salad all dressed up

  • Preparation Time10 mins
  • Serves4
  • DifficultyEasy
2 bunches washed and clipped watercress
125g crumbled gorgonzola
125g red onion, julienned
125g spiced walnuts, recipe follows
125g red wine vinaigrette, recipe follows
salt and freshly ground white pepper
60g duck prosciutto
4 fresh figs cut in half lengthwise
Fig or plain balsamic vinegar
For spiced walnuts:
90g butter
350g walnuts, chopped
90g honey
salt and freshly ground white pepper
pinch cayenne pepper
For red wine vinaigrette:
3 cloves
1 small shallot
1 tbsp Dijon mustard
2 tbsp fresh lemon juice
250ml red wine vinegar
3 tsp granulated sugar
600ml blended oil
Salt and freshly ground black pepper
1) In a medium mixing bowl, toss watercress, gorgonzola, onion, nuts and vinaigrette. season and divide evenly between 4 chilled plates.

2) Garnish with slices of prosciutto, figs and a drizzle of balsamic vinegar.

3) Preheat oven to 180C/Gas 4.

4) In a medium frying pan over medium heat, melt butter and then add nuts, tossing until they are all well coated with butter, then add honey and toss some more until nuts are well coated. Season with salt, pepper and a touch of cayenne pepper.

5) Put nuts on a baking sheet and toast in oven for about 5 to 7 minutes, tossing regularly so they toast evenly. When cool, store in airtight container until needed.

Dressing: Place all ingredients in blender except oil. Process until smooth and then slowly drizzle in oil. Adjust seasoning, as desired. Makes about 1L

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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