Ingredients
for the vinaigrette
- 1 cup crumbled feta
Directions
- Prepare the Dressing: Place all the vinaigrette ingredients in a lidded container, such as a mason jar. Shake vigorously to fully combine.
- Prepare the Salad: Roughly tear the watercress into 1- to 2-inch pieces. Place in a medium bowl.
- 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.
- Plate individual portions and serve immediately.
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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
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.