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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