Watercress, Asparagus And Pecorino Salad – a delicious recipe with golden raisins, lemon, asparagus, watercress, extra-virgin olive oil, pecorino cheese. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Place the raisins in a dish, barely cover with warm water, add the lemon juice and set aside for 15 minutes.
2
Snap the ends off the asparagus, then cut the spears on the bias in one-inch lengths.
3
Place them in a steamer or a sieve and steam over boiling water about two minutes, just until they turn bright green.
4
Rinse under cold water, drain them well and set aside.
5
Pick the leaves off the stems of the watercress and then discard the stems.
6
Arrange the watercress leaves on each of four plates.
7
Scatter the steamed asparagus over the watercress.
8
Drain the raisins and scatter them on, then drizzle with the olive oil.
9
Top each serving with shavings of cheese, season to taste with salt and pepper and serve.
319
kcal
Calories
32
g
Fat
1
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 tablespoons golden raisins, Juice of 1 lemon, 4 ounces slender asparagus, 1 large bunch watercress, and more.
Yes, Watercress, Asparagus And Pecorino Salad 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.
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