Watercress, Walnut, and Roquefort Salad Recipe

Name: Watercress, Walnut, and Roquefort Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup walnuts; 1 tablespoon sugar; 1/4 teaspoon salt; 1 teaspoon walnut oil*; 1 small garlic clove; 1/4 teaspoon salt; 1 1/2 teaspoons Dijon mustard; 1 tablespoon fresh lemon juice; 2 tablespoons walnut oil*; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon finely chopped fresh tarragon leaves or a pinch dried tarragon, crumbled; 1 Belgian endive; 2 bunches watercress (about 6 cups packed); 2 ounces Roquefort, crumbled (about 1/2 cup); *available at specialty foods shops and some supermarkets

Servings: persons

1/4 cup walnuts
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon walnut oil*
1 small garlic clove
1/4 teaspoon salt
1 1/2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons walnut oil*
1 tablespoon extra-virgin olive oil
1/2 teaspoon finely chopped fresh tarragon leaves or a pinch dried tarragon, crumbled
1 Belgian endive
2 bunches watercress (about 6 cups packed)
2 ounces Roquefort, crumbled (about 1/2 cup)
*available at specialty foods shops and some supermarkets

1
Preheat oven to 350F.
2
In baking pan toast nuts in oven until golden and fragrant, about 10 minutes.
3
In a small bowl stir together caramelized-walnuts ingredients and in a small nonstick skillet cook over moderate heat, stirring, until sugar caramelizes and coats nuts.
4
Transfer mixture to a bowl and cool.
5
Break walnuts apart.
6
Mince and mash garlic to a paste with salt and in a bowl whisk with mustard and lemon juice.
7
Add oils in a slow stream, whisking until emulsified and whisk in tarragon and salt and pepper to taste.
8
Trim endive and cut into julienne strips.
9
Discard coarse stems from watercress and toss with endive and dressing.
10
Top salad with Roquefort and walnuts.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 15 ingredients. The key ingredients include: 1/4 cup walnuts, 1 tablespoon sugar, 1/4 teaspoon salt, 1 teaspoon walnut oil*, and more.

Yes, Watercress, Walnut, and Roquefort 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.

Watercress, Walnut, and Roquefort Salad

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