RECIPE

Watercress Salad with Dates, Pancetta, Blue Cheese and Pistachios

  • ACTIVE:
  • TOTAL TIME: 20 MIN
  • SERVINGS: 4

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

  • ACTIVE:
  • TOTAL TIME: 20 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST

Ingredients

  • Ingredients
    1. One 3-ounce slices of pancetta, cut into 1/4-inch dice
    2. 2 bunches of watercress, thick stems discarded
    3. 10 Medjool dates, pitted and quartered lengthwise
    4. 1/2 cup roasted unsalted pistachios
    5. 2 ounces Maytag blue cheese, crumbled (1/2 cup)
    6. 2 tablespoons extra-virgin olive oil
    7. 1 1/2 tablespoons sherry vinegar
    8. Kosher salt and freshly ground pepper

Directions

  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.