Watercress Salad Recipe
with fine beans, breakfast radish, quail’s egg & hazelnut dressing
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Ingredients
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Salad Ingredients
Hazelnut Dressing
Method
Salad Preparation
- 1
Prepare the Fine Beans
Trim the ends of the fine green beans and blanch them in boiling water for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking process. Once cooled, drain again and set aside.
- 2
Prepare the Breakfast Radish
Wash the breakfast radishes thoroughly and slice them thinly. Set aside in a bowl.
- 3
- 4
Prepare the Watercress
Rinse the watercress under cold water to remove any dirt. Pat it dry with a paper towel and set aside.
Dressing Preparation
- 5
Make the Hazelnut Dressing
In a dry skillet over medium heat, lightly toast the hazelnuts for about 5 minutes until fragrant. Let them cool slightly, then chop them roughly. In a bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper. Stir in the chopped hazelnuts until well combined.
Assembly
- 6
Combine the Ingredients
In a large serving bowl, combine the watercress, blanched fine beans, and sliced radishes. Gently toss to combine.
- 7
Add the Dressing
Drizzle the hazelnut dressing over the salad and toss gently to coat all the ingredients evenly.
- 8
Serve
Halve the peeled quail’s eggs and place them on top of the salad. Serve immediately, garnished with extra hazelnuts if desired.
