Watercress and toasted-almond salad
Delight your taste buds with this refreshing watercress salad, topped with crunchy toasted almonds for a perfect balance of flavors and textures.
Ingredients:
- 1 cup walnut halves
- 1 tablespoon walnut oil
- Kosher salt
- 1 small shallot, minced
- 1/4 cup fresh lemon juice
- 1 tablespoon Champagne vinegar
- 1/2 cup extra-virgin olive oil
- Freshly ground pepper
- 110g yellow squash, thinly sliced
- 3 thin red onion slices, separated into rings
- 4 heads Little Gem lettuce
- 1/4 cup freshly grated Pecorino Romano cheese, plus more for serving
Instructions:
- Preheat the oven to 350°. Bake the walnuts on a pie plate until they turn golden brown, around 12 minutes. Allow them to cool down before roughly chopping them. Place them in a bowl and mix with walnut oil and a bit of salt. In a separate small bowl, mix together the shallot, lemon juice, vinegar, and add a pinch of salt. Let it sit for 10 minutes. Gradually mix in the olive oil while whisking and season with pepper.
- Combine the squash, onion, lettuce, walnuts, pecorino, and half of the dressing in a large bowl and serve. Keep the remaining dressing for later use.
Summary:
- Calories: 602 kcal
- Fat: 59 g
- Protein: 13 g
- Carbs: 12 g
- Potassium: 1343 mg
- Magnesium: 138 mg