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Watercress Salad with Mustard Vinaigrette

Watercress Salad with Mustard Vinaigrette

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Watercress is back! It’s fantastic paired with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn.


  • 2 tablespoons Dijon mustard
  • 1 tablespoon best-quality red wine vinegar
  • ½ small garlic clove, finely grated
  • Kosher salt, freshly ground pepper
  • 2 small bunches watercress, tough stems trimmed (about 10 cups)

Recipe Preparation

  • Whisk mustard, vinegar, and garlic in a medium bowl; season with salt and pepper, then gradually stream in oil, whisking constantly. Whisk until dressing is emulsified and thick.

  • Add watercress to dressing, season with more salt and pepper, and gently toss until watercress is evenly coated (you want to be careful not to bruise or wilt greens when tossing, so use a light hand). Pile salad lightly onto plates.

Nutritional Content

Calories (kcal) 130Fat (g) 14Saturated Fat (g) 2Cholesterol (mg) 0Carbohydrates (g) 1Dietary Fiber (g) 0Total Sugars (g) 0Protein (g) 2Sodium (mg) 135Reviews SectionIt’s a bit tart for sure but I thoroughly enjoyed this! I had made this for lunch accompanied with a small tin of tuna and fresh baguette. Yum! Would definitely make this again.AnonymousToronto Canada05/22/20Wow, that's sour! I used pomegranate red wine vinegar. Was that a mistake? Thinking about how to sweeten this up just a touch. I like watercress and mustard, but it's sour on sour.AnonymousAtlanta, GA10/03/18

Beetroot Salad with Apples and Watercress

This salad has all our favorites, colorful beets, tart apples, crunchy radishes, and perfectly peppery watercress. We topped it with a zingy mustard vinaigrette and sunflower seeds for crunch.

This beetroot salad perfect side dish or weekend lunch! It is naturally gluten-free, vegetarian, dairy-free and vegan.

Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

This post may include affiliate links. Please read my disclosure policy.

This is salad is zingy and tart with lots of texture and flavor. But we also love the bright and bold flavors. We serve this year-round, substituting other greens when we can't get our hands on good quality watercress.

Watercress with Roasted Peppers and Corn Salad

Sweet charred corn, roasted red bell peppers and peppery watercress salad with lite honey mustard dressing. This is a kinda salad which you can't stop eating.

Sweet and Smoky Roasted Red Bell Peppers and Corn pair very well with sharp flavor of watercress leaves. I always find watercress taste very close to raw mustard greens. So for little play of flavors, I dressed this corn salad with honey mustard vinaigrette.

Honey and mustard really worked very well and added another layer of flavor in salad. In every bite you get sweetness from honey, roasted peppers, roasted corn.. with sharp mustard-y flavor of watercress and lite acidity of lemon juice to balance everything.

Does this sound delicious or what?

For my family’s picky eaters, I served vinaigrette on the side, so you can do the same if trying for first time.

All-in-all perfect **salad and a good change from spring green mix salad.

Homemade Roasted Red Peppers: Recipe time does not include time to roast bell peppers. Roasting red bell peppers releases natural sweetness of peppers. You can also preserve roasted peppers in good quality oil in an airtight container for up to 2 weeks or in a sealed container for up to 6 months. Pre-roasted peppers come in handy to use in salads, soups or pastas. To learn how to roast red bell peppers at home, follow this recipe link.

Watercress, Radicchio & Apple Salad with Mustard Seed Vinaigrette

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  • 2 large bunches watercress, thick stems trimmed (about 6 cups)
  • 2 large heads endive, cut crosswise into 1/2-inch pieces
  • 1 head radicchio, cut into wedges, cored and cut into 1/4-inch strips
  • 1 sweet-tart apple, such as Fuji or McIntosh, quartered, cored and thinly sliced
  • 1/4 cup + 2 tsp apple cider vinegar, divided
  • 1 tbsp yellow mustard seeds
  • 1 1/2 tsp Dijon mustard
  • 1 shallot, minced
  • 1/3 cup olive oil sea
  • salt and ground black pepper, to taste
  • 1/2 cup crumbled feta cheese


1. Up to 1 day in advance: In a large bowl, combine watercress, endive and radicchio. Arrange a damp paper towel over the top then cover and set aside in the refrigerator. In a medium bowl, combine apple, 2 tsp vinegar and 1 cup water, tossing to coat apple slices. Drain, cover and set aside in the refrigerator.

2. In a small skillet on medium, toast mustard seeds, swirling occasionally, until they begin to pop, about 3 minutes. Transfer to a small plate or bowl and set aside to cool slightly.

3. In a small bowl, combine mustard seeds, mustard, shallot and remaining ¼ cup vinegar. Whisk in oil and salt and pepper to taste. Cover and set aside in the refrigerator.

4. On the day of: Toss radicchio mixture with dressing to taste and arrange on plates or a platter. Top with apples, cheese and any remaining dressing.

Top 5 Reasons to Eat More Watercress

  1. It is low in calories while being nutrient dense.
  2. It is a good source of calcium and vitamin K for healthy bones.
  3. The bitter taste means that it is high in sulforaphane which is beneficial in cancer prevention.
  4. It contains alpha-lipoic acid, a strong antioxidant.
  5. It is easy to eat in raw form but also easy to add to stir fries, soups, sautés, pasta dishes, smoothies, pestos, or to even top a sandwich or burger.

Strawberry, Goats Cheese and Watercress Salad with Tarragon and Dijon Mustard Vinaigrette

This summer season you can have a french inspired strawberrific salad, featuring luscious strawberries, goat's cheese and fresh watercress. It's dressed in deliciously french style, seasoned with distinct flavours of tarragon and Dijon mustard vinaigrette. It can be a perfect addition to cookout or BBQ meal.

Although past week the weather isn't playing ball, we have been gorging on fresh and delicious salads almost every lunch time. In our house, salads gets warm welcome anytime, no matter whatever the weather we are having, actually we listen our bodies, when it requires fresh and healthy food we provide it.

Strawberry, Goat's Cheese and Watercress Salad with Tarragon and Dijon Mustard Vinaigrette, was bang on and it blew us away . It is a stunning way to make the most of the summer's best produce. The perfume and flavour of the ripe and scarlet strawberry works great with tarragon, Dijon mustard and a splash of white wine vinegar and black pepper also make happy partners. This lively salad captures the essence of the early summer with the ripe strawberries. The addition of the fresh tarragon gives it a subtle and herbal taste. With soft goat's cheese, peppery watercress with nutritional powerhouse brings plenty of excitement to this salad.

I put this salad bowl on the dining table and could not believe my eyes as in less than five minutes bowl was empty, quickly I prepared another bowl and took a couple of pics as fast as I could :)

Watercress Salad Recipe

Watercress has a unique spicy flavor that can bring a fresh and zesty touch to any dish. Though it may look dainty and delicate, the leafy green is great to try in salads, soups, and sandwiches. Watercress is available year-round, but it peaks from April through June. This dark, leafy green has thick stems and a peppery taste that can be mellowed when cooked. When shopping for a fresh salad, like this recipe, look for healthy, green leaves and smell for a fresh, spicy scent. In this salad, a simple vinaigrette with Dijon mustard for tanginess and coriander seeds for flavor results in a light salad that&rsquos great to accompany any dinner. Coriander seeds have a warmer, spicier flavor (especially when toasted and crushed in this recipe). Along with the watercress, frisee mixes up the salad base. One reason why including frisee in any salad is a good idea is because its bitter flavor adds just the right balance and accent to the flavors in the dressing. Pair this salad with grilled chicken or steak and some roasted vegetables for a hearty meal&mdashor serve it alongside an easy sheet pan supper (our favorite weeknight trick!). If you&rsquore in charge of bringing the salad to a family dinner or fun cookout, go ahead and make this for a quick fix that will be a subtle crowd-pleaser every time. Quick tip: seasoning a salad well with salt and pepper is not something to skip! They are the perfect finishing touch.

Heat bacon in a dry skillet over medium heat and cook, stirring occasionally, until bacon is browned and crisp, and its fat has rendered, about 7 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate to drain. Measure 6 tablespoons bacon fat, reserving the rest for another use.

In a medium bowl, whisk together bacon fat, lemon juice, and Dijon mustard until dressing is creamy and completely emulsified.

In a large mixing bowl, combine wheatberries, watercress, reserved bacon, red onion, and scallions, then toss with dressing. Season with salt. Top with Parmesan and serve immediately.


  • 2 Tablespoons red wine vinegar or white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 cup olive oil
  • Salt and freshly ground pepper to taste
  • 1 bunch watercress, stems removed and coarsely chopped
  • 1/2 cup walnuts, toasted and coarsely chopped
  • 3-1/2 Tablespoons snipped fresh chive
  • 3 Tablespoons mayonnaise
  • 2 Tablespoons plain yogurt
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper 16 fresh figs
  • 8 to 10 cups seasonal salad greens


  1. Alim

    What a good topic

  2. Wajih

    Incomparable theme, I like it :)

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