Prepare to embark on a culinary adventure that will transform your perception of salads forever! This tantalizing Tangerine Watercress and Blue Cheese Salad is not just a dish – it's a symphony of flavors that dances between sweet, peppery, tangy, and creamy. Imagine a vibrant plate that combines the peppery bite of fresh watercress, the juicy burst of tangerine segments, the bold punch of blue cheese, and the rich crunch of toasted walnuts. In just 15 minutes, you'll create a restaurant-worthy salad that will leave your guests speechless and your palate absolutely delighted!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups watercress, washed and trimmed
- 2 tangerines, peeled and segmented
- 1/2 cup blue cheese, crumbled
- 1/4 cup walnuts, toasted
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Prepare the tangerines by carefully peeling and removing all white pith. Segment the tangerines by cutting between the membranes to create clean, juicy segments.
- Toast the walnuts in a dry skillet over medium heat, stirring frequently for 3-4 minutes until they become fragrant and lightly golden. Remove from heat and let cool.
- Wash the watercress thoroughly under cool running water, then pat dry with paper towels or use a salad spinner to remove excess moisture.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and freshly ground black pepper to create the dressing.
- In a large salad bowl, gently place the watercress as a base, creating a light, airy bed of greens.
- Arrange the tangerine segments evenly across the watercress.
- Sprinkle the crumbled blue cheese over the salad, distributing it uniformly.
- Add the toasted walnuts on top of the salad for a crunchy texture.
- Drizzle the prepared balsamic vinaigrette over the salad just before serving.
- Toss the salad gently to ensure all ingredients are lightly coated with the dressing, being careful not to bruise the delicate watercress.
- Serve immediately to enjoy the fresh, crisp flavors and contrasting textures.
Tips
- Freshness is Key: Always use the freshest watercress possible – look for bright green leaves with crisp stems.
- Tangerine Technique: When segmenting tangerines, use a sharp paring knife and cut carefully between the membranes to get clean, beautiful segments without any bitter white pith.
- Toasting Walnuts: Watch your walnuts closely while toasting. They can burn quickly! Remove from heat as soon as they become fragrant and golden.
- Dressing Do's: Whisk your vinaigrette just before serving to prevent the watercress from wilting. Add dressing sparingly – you want to enhance, not drown, the salad.
- Cheese Pro Tip: For the best flavor, use a high-quality, creamy blue cheese and crumble it just before serving to maintain its texture.
- Serve Immediately: This salad is best enjoyed right after preparation to maintain the crisp texture of watercress and the temperature of the toasted walnuts.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 8g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 20mg
