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Grandma's Watercress Salad All Dressed Up
Recipe courtesy of Andrea Curto-Randazzo
- Total Time:
- 10 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- SPICED WALNUTS:
- 3 ounces butter
- 2 cups walnuts, chopped
- 3 ounces honey
- Kosher salt and freshly ground white pepper
- Pinch cayenne pepper
- 2 bunches washed and clipped watercress
- 4 ounces crumbled Gorgonzola
- 4 ounces red onion, julienned
- 4 ounces spiced walnuts, recipe follows
- 4 ounces red wine vinaigrette, recipe follows
- Kosher salt and freshly ground white pepper
- 2 ounces duck prosciutto
- 4 mission figs, cut in 1/2 lengthwise
- Fig balsamic vinegar
- RED WINE VINAIGRETTE:
- 3 cloves
- 1 small shallot
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 cup red wine vinegar
- 3 teaspoons sugar
- 2 1/2 cups blended oil
- Kosher salt and freshly ground black pepper
Directions
Place all ingredients in blender except oil. Process until smooth and then slowly drizzle in oil. Adjust seasoning, as desired.
Yield: about 4 cups
In a medium mixing bowl, toss watercress, gorgonzola, onion, nuts and vinaigrette. Season and decoratively place in the center of a chilled plate (be sure to divide all ingredients evenly amongst 4 plates). Garnish salad with slices of prosciutto, figs and a drizzle of fig balsamic vinegar.
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.
Preheat oven to 350 degrees F.
In a medium saute pan over medium heat, melt butter and then add nuts. Toss nuts in pan until 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. Put nuts in oven for about 5 to 7 minutes, tossing regularly so they toast evenly. Cool. Store in airtight container until needed.
Yield: 2 cups