Watercress Salad with Dates, Pancetta, Blue Cheese and Pistachios

The dates add a pleasant sweetness to the salty pancetta and blue cheese.

Slideshow: Terrific Green Salads

  • Total Time:
  • Servings: 4

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Ingredients

  • One 3-ounce slices of pancetta, cut into 1/4-inch dice
  • 2 bunches of watercress, thick stems discarded
  • 10 Medjool dates, pitted and quartered lengthwise
  • 1/2 cup roasted unsalted pistachios
  • 2 ounces Maytag blue cheese, crumbled (1/2 cup)
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons sherry vinegar
  • Kosher salt and freshly ground pepper

How to make this recipe

  1. In a medium skillet, cook the pancetta over moderate heat until browned and crisp, about 8 minutes. Drain on paper towels.
  2. In a large bowl, toss the watercress with the pancetta, dates, pistachios, blue cheese, olive oil and sherry vinegar. Season the salad with salt and pepper and serve.
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