Author Notes: I looked into my fridge, saw a bunch of beautiful, fresh ingredients and wanted to figure out a creative way to use a number of them. Voila! —em-i-lis
Food52 Review: The sweetness of the melon and figs combine deliciously with the saltiness of the cheese in this salad. If you can’t find watercress, peppery arugula makes a great substitute. The thoughtful directions avoid all wilting — be sure to spoon the dressing over the salad instead of mixing all of the ingredients together. This colorful salad makes a delightful contribution to a late summer potluck. —Ellen M.
Serves: 2-4
Prep time: 15 min
Ingredients
For the salad
-
1
bunch watercress, washed, large stems removed and reserved
-
1
hunk of cantaloupe (or similar melon), sliced thinly into 3″ strips
-
1 to 2
fresh figs, sliced very thinly lengthwise
-
4
leaves fresh mint, chopped
-
1
handful Blue cheese for crumbling on top
For the dressing
-
1/2
cup reserved watercress stems, including any small leaves still attached
-
1
small handful Marcona almonds
-
1/2
teaspoon honey
-
1
dash Good quality olive oil
-
1
splash Fresh lime juice
-
1
dash Salt and pepper
Directions
- Casually layer the first four salad ingredients on a serving dish and crumble the blue cheese on top.
- In a mini-food processor (or the like), blend watercress stems, almonds, honey, and 1 to 2 tablespoons of olive oil. Sprinkle with salt and pepper, and squeeze some lime juice in. Blend again. Taste, adjusting ingredients to your preferred consistency and zing.
- Spoon dressing over the salad and serve.
1 of 2
Photo by James Ransom
2 of 2