If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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.
For the salad
- 1 bunch watercress, washed, large stems removed and reserved
- 1 hunk of canteloupe (or similar melon), sliced thinly into 3" strips
- 1-2 fresh figs, sliced very thinly lenthwise
- 4 leaves fresh mint, chopped
- Blue cheese for crumbling on top
For the dressing
- 1/2 reserved watercress stems, including any small leaves still attached
- 1 small handful Marcona almonds
- 1/2 teaspoon honey
- good quality olive oil
- fresh lime juice
- salt and pepper
- 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 1-2 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Melon
- This recipe was entered in the contest for Your Best Lettuce
Why Our Vegan Cookbook is for Everyone
Whether you're a meat eater, tofu lover, or in-between
A vegan cookbook for everyone—really.
What to eat and listen to tonight.
We've got the summer blues.
Our latest #f52contest: back-pocket baking.
Have a ball (jar).