Crescione Recipe

Prepare greens

Trim tough stems from the watercress and discard any wilted leaves. Rinse thoroughly in cold water, spin or pat dry until mostly dry. If using arugula, rinse and dry it as well. Place the watercress (and arugula) in a large mixing bowl.

Toast pistachios

Heat a small dry skillet over medium heat. Add the chopped pistachios and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and let cool on a plate to stop cooking.

Shave Pecorino

Using a vegetable peeler or a microplane for finer shavings, shave the Pecorino Romano into thin curls or shards. Reserve about 3/4 cup for the salad and a small pinch for finishing.

Season greens lightly

Just before dressing the salad, sprinkle the greens with the sea salt and freshly ground black pepper and toss gently to combine.

Combine base

In a medium bowl, whisk together the Greek yogurt, mayonnaise, extra-virgin olive oil, lemon juice, and white wine vinegar until smooth and homogenous.

Add aromatics

Stir in the minced garlic, Dijon mustard, chopped chives, parsley, dill, and the finely minced anchovy (if using). Whisk thoroughly so herbs are evenly distributed.

Season and adjust

Whisk in the honey (if using), salt, and black pepper. Taste and adjust: add a little more lemon juice for brightness, or 1–2 teaspoons of water to thin the dressing if it feels too thick. The dressing should be creamy, herb-forward, tangy but balanced.

Chill briefly

For best flavor marry, cover and refrigerate the dressing for 15–30 minutes to let the herbs and anchovy mellow. Bring back to room temperature for 5–10 minutes before dressing the salad if chilled.

Dress the salad

Pour about 3–4 tablespoons of the goddess dressing over the prepared watercress and arugula. Gently toss with salad tongs until leaves are evenly coated. Add more dressing by 1 tablespoon increments only if needed; the watercress should be lightly but evenly dressed.

Add toppings

Scatter the toasted pistachios over the dressed greens, then add the Pecorino shavings. Drizzle the finishing tablespoon of extra-virgin olive oil over the top and, if using, grate the lemon zest lightly across the salad for brightness.

Final seasoning & serve

Taste and finish with an extra pinch of sea salt or a few grinds of black pepper if needed. Serve immediately on chilled plates so the watercress stays crisp.