Watercress and Feta Salad Recipe

We sometimes forget earth's forests can provide us with nutrition, this salad contains some of those delicious greens you can find in forested areas.



From "A Year of Picnics"
December 2017

Total Hands-On Time: 20 min

Preparation Time: 10 min

Cook Time: 10 min

Yield: 4 to 6 servings

A Year of Picnics (Roost Books, 2016) by Ashley English presents everything you need to picnic through all four seasons, with over 70 picnic-perfect recipes, tips on selecting your location, advice for packing your basket, and creative ideas for outdoor activities.

Watercress and Feta Salad

Watercress is a leafy green typically found growing beside creek beds. As such, including it in this picnic is a gentle nod to the many edibles typically found in forested areas. It has a bit of a peppery bite to it, which is balanced perfectly by the feta.

Ingredients:

for the vinaigrette

  • 2⁄3 cup olive oil
  • 1⁄4 cup white wine vinegar
  • 1 tablespoon honey
  • 1⁄4 teaspoon sea salt
  • A few grinds of black pepper

for the salad

  • 2 bunches of watercress
  • 1 cup diced pickled beets,
  • cut into small chunks
  • 1 cup crumbled feta

Instructions:

  1. Prepare the Dressing: Place all the vinaigrette ingredients in a lidded container, such as a mason jar. Shake vigorously to fully combine.
  2. Prepare the Salad: Roughly tear the watercress into 1- to 2-inch pieces. Place in a medium bowl.
  3. Add the pickled beets and the feta to the bowl. Pour in about 1⁄2 cup of the vinaigrette, reserving the extra for later use. Using salad tongs, toss everything together until completely combined and coated with the vinaigrette.
  4. Plate individual portions and serve immediately.

For more recipes from A Year of Picnics visit:


From A Year of Picnics by Ashley English © 2017 by Ashley English. Photographs © 2017 by Jen Altman. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. www.roostbooks.com