Watercress, Pear and Gorgonzola Salad

By Florence Fabricant

Updated April 12, 2021

Watercress, Pear and Gorgonzola Salad
Hiroko Masuike/The New York Times
Total Time
5 minutes
Rating
5(202)
Comments
Read comments

Mellow pears contrast the strong flavors of gorgonzola in this bright, lightly creamy salad. It’s all finished with a sweet-tart dressing of onion, mustard and red wine vinegar. It makes a lovely first course, or simply treat it as two servings, rather than four, and serve it as a light lunch.

Featured in: Watercress, as Fresh as a Gurgling Spring

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • ⅓cup coarsely chopped cippolini or other sweet onion
  • 1teaspoon Dijon mustard
  • 2tablespoons red wine vinegar
  • ½teaspoon honey
  • Juice of ½ lemon
  • ½cup grapeseed oil
  • Sea salt
  • ground white pepper
  • 2tablespoons extra virgin olive oil
  • 8ounces watercress (about 1 bunch), thick stems removed
  • 4ounces Gorgonzola, sliced into 16 small slabs
  • 2ripe pears, cored, quartered and cut in wedges, or 4 fresh figs, quartered
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

468 calories; 42 grams fat; 9 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 20 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 7 grams protein; 490 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Combine the onion, mustard, vinegar, honey, lemon juice and grapeseed oil in a food processor or blender. Purée until onion is very fine. Season with salt and pepper. Whisk in olive oil.

  2. Step 2

    Rinse and dry the watercress. In a large bowl, season watercress with salt and pepper and toss with the dressing. Arrange cheese and fruit on four salad plates and top with watercress.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
202 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

LML

I've always loved these basic ingredients together - in this recipe, the dressing really makes them sing. It is light but flavorful enough to enhance the other flavors. I added toasted pecans for a little extra crunch.

Pat

Toasted walnuts are good too.

Tina

Dressing is v. good. Don't use red onions or it will look like Pepto.

Celia

A fantastic salad! I've served it twice, once to family, once to guests, and everyone was eager for a second helping. Delicious dressing. There was no watercress to be found in January so used a spring mix, and no sweet onions in the store, so used some red onion. I'll try it again with watercress and vidalia in the spring!

Karin

Soooo good this combination and dressing - I do not use the blender, just cut the onions, in smallish dice and whisking all ingredients as directed… I’ve made it dozens of time - farmers market watercress and store bought… Thank you Florence

Lizzi

Delish! This is one of my go to watercress recipe.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.