Ok, so this is my last post for a little while (I’m getting married on Saturday!). So I wanted it to be a good one. Something tasty and healthy. And seasonal. Did you know pears are in season right now?
You can make this salad with any kind of lettuce you like. I use bib lettuce because it’s mild in flavor, rather than bitter like mixed greens can be. I also have a soft spot for bib lettuce. When I lived in France, I used to buy it from a local grocer who owned a small produce shop. It was actually two grocers, a crazy old couple who insisted on selling me lettuce with spots and bugs and all that natural “goodness.” Silly Americans like their lettuce pristine.
Watercress gives the salad some bite, a crisp, peppery flavor. If you can’t find it, you could sub in arugula instead.
Ingredients: (makes 2 large salads)
2 heads bib lettuce, washed and chopped
1 bunch watercress, washed and chopped (discard stems)
3 pears cored and chopped
1/2 cup dried sweetened cranberries
1 cup chopped walnuts, lightly toasted
2 Tablespoons goat cheese, crumbled
2 Tablespoons olive oil
juice and zest of 1 small lemon
pinch of salt and pepper
Directions: In a large mixing bowl, combine the lettuce, watercress, pear, and cranberries.
Next, add the toasted walnuts. (To toast the nuts, heat them on the stove top on medium heat until they become fragrant and slightly oily.)
Toss together with the lemon juice, zest, olive oil and goat cheese. Crumble the goat cheese before adding it to the salad.
Add a pinch of salt and pepper.
Serve with toasted pita or a French bread. This salad is large enough to serve as a main meal, but you could half the portion size and serve it as a side salad instead.
Now I’m off to enjoy my last week as a “Miss!”
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