Make Ahead

Melon and Watercress Salad with Honey-Marcona Almond Dressing

by:
August 12, 2011
Photo by James Ransom
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

Test Kitchen Notes

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.

  • Prep time 15 minutes
  • Serves 2-4
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
In This Recipe
Directions
  1. Casually layer the first four salad ingredients on a serving dish and crumble the blue cheese on top.
  2. 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.
  3. Spoon dressing over the salad and serve.

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