Savory Berry-And-Watercress Salad By Tasting Table Test Kitchen
This is how we rank our berries at the moment: blackberries, gold medal; blueberries, silver medal; and strawberries, bronze medal. But no matter your ranking, this is the time of year for the small wonders of the fruit world to shine. In a winning berry-and-watercress salad, snappy sherry vinegar dressing, lemon and fresh dill balance a touch of creaminess from Greek yogurt and honey. We'd give the sweet-savory-tangy-herbal combination a perfect 10.
Recipe from the Tasting Table Test Kitchen
Savory Berry-and-Watercress Salad
Let berries shine in a savory watercress salad.
Servings
4
Ingredients
- Vinaigrette
- 3 tablespoons sherry vinegar
- ½ teaspoon kosher salt
- ½ teaspoon granulated sugar
- ½ small red onion, thinly sliced
- Salad
- ½ cup plain Greek-style yogurt
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
- 1 teaspoon honey
- 1 tablespoon fresh lemon juice
- 3 tablespoons chopped fresh dill
- 2 bunches watercress, ends trimmed
- 3 cups mixed berries
Directions
- Make the vinaigrette: In a medium bowl, whisk together the sherry vinegar, 1 tablespoon water, the salt and sugar. Add the onion and toss to combine. Set aside.
- Make the salad: In a small bowl, whisk together the yogurt, 1 teaspoon olive oil and the honey and set aside.
- In a large salad bowl, whisk together the lemon juice, dill and remaining 2 tablespoons olive oil. Add the watercress and toss to coat. Add the berries and the onion mixture and gently toss to combine.
- Place a dollop of the yogurt mixture on each of 4 plates. Top with some salad and serve.