Watercress and Shoots Salad with Toasted Flax Seeds

Name: Watercress and Shoots Salad with Toasted Flax Seeds, Fresh Berries, Oka Cheese Croutons and Flax Seed Oil Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound (about 7 cups) watercress and shoots (corn, beet, etc.), rinsed and spun dry; 1/4 cup flax seeds, lightly toasted; 2 small spring onions, peeled and thinly sliced; 1/4 cup blackberries or red raspberries; 1/4 cup white raspberries; 4 ounces Oka cheese, thinly sliced; 8 slices French bread, about 1/4-inch thick; 1/4 cup flax seed oil; 1 tablespoon balsamic vinegar; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; Extra-virgin olive oil, for drizzling

Servings: persons

1/2 pound (about 7 cups) watercress and shoots (corn, beet, etc.), rinsed and spun dry
1/4 cup flax seeds, lightly toasted
2 small spring onions, peeled and thinly sliced
1/4 cup blackberries or red raspberries
1/4 cup white raspberries
4 ounces Oka cheese, thinly sliced
8 slices French bread, about 1/4-inch thick
1/4 cup flax seed oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Extra-virgin olive oil, for drizzling

1
Preheat the oven to 350 degrees F.
2
In a large salad bowl, combine the greens, seeds, onions, and berries.
3
Place the sliced bread on a baking sheet and lightly toast until golden on 1 side, about 6 minutes.
4
Turn the slices and place the cheese on the soft sides.
5
Return to the oven and toast until the cheese is melted and just bubbling, about 5 minutes.
6
In a small bowl, whisk together the oil, vinegar, salt and pepper.
7
Toss the salad with the dressing and divide among 4 salad plates.
8
Place 2 cheese croutons on each plate, drizzle with extra virgin olive oil and serve immediately.
9
Beverage Suggestion: Marynissen Estates Chardonnay Barrel Fermented ?A?
10
1999

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound (about 7 cups) watercress and shoots (corn, beet, etc.), rinsed and spun dry, 1/4 cup flax seeds, lightly toasted, 2 small spring onions, peeled and thinly sliced, 1/4 cup blackberries or red raspberries, and more.

Yes, Watercress and Shoots Salad with Toasted Flax Seeds, Fresh Berries, Oka Cheese Croutons and Flax Seed Oil Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Watercress and Shoots Salad with Toasted Flax Seeds, Fresh Berries, Oka Cheese Croutons and Flax Seed Oil Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions