Salad of Watercress and Hazelnuts

Peppery watercress-hazelnut salad moderates our rich Roasted Duck Breasts. It also complements the sweet Roasted Glazed Lady Apples and Prunes.

  • Servings: 8
Salad of Watercress and Hazelnuts

Source: Martha Stewart Living, December 2005


  • 1 thinly sliced shallot (about 1/2 cup)
  • 2 tablespoons balsamic vinegar
  • Coarse salt
  • 1/4 cup extra-virgin olive oil
  • Freshly ground pepper
  • 2 bunches watercress (about 12 ounces)
  • 1/2 cup hazelnuts (about 2 ounces), toasted, skins rubbed off with a damp kitchen towel, coarsely chopped


  1. Stir shallot, vinegar, and a pinch of salt in a bowl; let stand until softened, about 25 minutes. Slowly pour in oil, whisking; season with salt and pepper.

  2. Toss together watercress, hazelnuts, and dressing in a salad bowl; season with salt and pepper. Serve immediately.


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