Ginger Free Pesto-Walnut Watercress and Cucumber Salad
This salad is a bright, herbaceous showstopper that brings together peppery watercress, cool cucumber slices, toasted walnuts, and shaved Parmesan in one stunning bowl. The real magic is the pesto vinaigrette ā blitzed together from fresh basil, raw walnuts, garlic, lemon juice, and good olive oil, it coats every leaf with bold, nutty flavor. Because the dressing is made entirely from scratch with whole, recognizable ingredients, there's no need to scrutinize store-bought labels for hidden additives. Toasting the walnuts in a dry skillet before scattering them over the top takes only a few minutes but adds a deep, roasty crunch that makes the whole dish feel restaurant-worthy. The lemon zest and a pinch of red pepper flakes give it just enough brightness and gentle heat to keep things interesting without overwhelming the fresh greens. It comes together quickly and looks gorgeous on a platter, making it just as fitting for a weeknight dinner as it is for entertaining.
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Learn more āIngredients
4 servings
For the salad
- Ā½ cup raw walnut halves
- 5 oz watercress, thick stems trimmed
- 1 english cucumber, thinly sliced
- 1 oz parmesan, shaved
For the pesto vinaigrette
- 1 cup fresh basil leaves, loosely packed
- Ā¼ cup raw walnut halves
- 1 small garlic clove
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- Ā¼ tsp salt, plus more to taste
- Ā¼ tsp black pepper
- 1 pinch red pepper flakes (optional)
Instructions
- 1
Heat a dry skillet over medium heat. Add the Ā½ cup raw walnut halves (for the salad) and toast, stirring frequently, until fragrant and lightly golden, about 2ā3 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool.
- 2
In a small food processor or blender, combine the basil, Ā¼ cup raw walnuts (for the vinaigrette), garlic clove, lemon juice, lemon zest, salt, black pepper, and red pepper flakes, if using. Pulse until the mixture is finely chopped and uniform.
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