How many servings does this recipe make?

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

What ingredients do I need for Watercress Salad with Dates, Pancetta, Blue Cheese and Pistachios?

You need 8 ingredients. The key ingredients include: One 3-ounce slices of pancetta, cut into 1/4-inch dice, 2 bunches of watercress, thick stems discarded, 10 Medjool dates, pitted and quartered lengthwise, 1/2 cup roasted unsalted pistachios, and more.

How do I store leftover Watercress Salad with Dates, Pancetta, Blue Cheese and Pistachios?

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

Watercress Salad with Dates, Pancetta, Blue Cheese and Pistachios Recipe

Name: Watercress Salad with Dates, Pancetta, Blue Cheese and Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 3-ounce slices of pancetta, cut into 1/4-inch dice; 2 bunches of watercress, thick stems discarded; 10 Medjool dates, pitted and quartered lengthwise; 1/2 cup roasted unsalted pistachios; 2 ounces Maytag blue cheese, crumbled (1/2 cup); 2 tablespoons extra-virgin olive oil; 1 1/2 tablespoons sherry vinegar; Kosher salt and freshly ground pepper

Watercress Salad with Dates, Pancetta, Blue Cheese and Pistachios – a delicious recipe with pancetta, dates, pistachios, cheese, extra-virgin olive oil, sherry vinegar. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

One 3-ounce slices of pancetta, cut into 1/4-inch dice
2 bunches of watercress, thick stems discarded
10 Medjool dates, pitted and quartered lengthwise
1/2 cup roasted unsalted pistachios
2 ounces Maytag blue cheese, crumbled (1/2 cup)
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons sherry vinegar
Kosher salt and freshly ground pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
124 kcal
Category
Salads

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Watercress Salad with Dates, Pancetta, Blue Cheese and Pistachios

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