Shellfish Free Pesto-Walnut Watercress and Cucumber Salad
This salad is a bright, bold celebration of fresh greens ā peppery watercress and cool cucumber slices come together under a silky homemade pesto vinaigrette that tastes far more impressive than the effort it takes to make. Walnuts pull double duty here, toasted and scattered over the top for crunch while a second handful gets blended right into the dressing alongside fresh basil, garlic, lemon juice, and zest. The result is a nutty, herbaceous vinaigrette with real depth that you simply cannot get from a bottle. Shaved Parmesan finishes the whole thing off with a savory, salty edge that ties every element together beautifully. Since every ingredient is straightforward and plant-forward, there's no need to scrutinize labels or worry about hidden seafood derivatives sneaking into your bowl. It comes together quickly and looks stunning on a platter, making it just as at home on a weeknight dinner table as it is at a dinner party spread.
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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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