
This salad is a bright, bold combination of peppery watercress, cool cucumber, and a homemade pesto vinaigrette that tastes far more impressive than the effort it requires. Walnuts pull double duty here ā toasted and scattered on top for crunch, and blended into the dressing alongside fresh basil, garlic, and lemon for a nutty, herbaceous depth that store-bought dressings simply can't match. The lemon juice and zest keep everything tasting fresh and lively, while shaved Parmesan adds a salty, savory finish that ties the whole bowl together. Soy is notoriously easy to hide in bottled dressings and pre-made pestos, so blending your own from scratch with olive oil and whole ingredients means you know exactly what's going in. The pesto vinaigrette comes together in a blender in under a minute, making this an easy weeknight option that still feels special enough for company. Serve it immediately after tossing so the watercress stays crisp and the toasted walnuts keep their satisfying bite.
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Heat a dry skillet over medium heat. Add the ½ 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.
In a small food processor or blender, combine the basil, ¼ 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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