Red Meat Allergy Friendly Watercress Salad with Pear and Pecans
Total time15 min
Prep time15 min
Cook time0 min
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp extra-virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
- 2 tbsp fresh lemon juice
- 1 tsp honey
- 1 tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 6 oz watercress, thick stems trimmed
- 1 ripe pear, cored and thinly sliced
- ½ cup dry-roasted pecans
- 1 oz parmesan, shaved (optional)
Can be omittedparmesan
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until the dressing is smooth and emulsified.
- 2
Place the watercress in a large salad bowl. Drizzle about two-thirds of the dressing over the greens and toss gently until the leaves are lightly coated.
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