Watercress Salad with Dates, Pancetta, Blue Cheese and Pistachios

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

Total Time:
20 mins


  • 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


  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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