serves 6
This salad is marvelous served with a simple summer meal of grilled steak or salmon. The peppery combination of watercress and arugula is both rich and refreshing. Field grown summer greens like arugula, cress and spinach tend to harbor sand and grit so be sure to wash them thoroughly. Fill a large bowl or sink with tepid water, trim away and discard roots, immerse the greens and allow to bath for a good five minutes. Before draining, scoop the greens out of the water, dry thoroughly and proceed with the recipe.
2 large bunches watercress
1 large bunch arugula
1 Vidalia onion, peeled, cut in half from root to shoot end and slice into thin rounds
¼ cup red wine vinegar
salt and pepper to taste
1 teaspoon Dijon mustard
½ cup olive oil
¼ cup crumbled blue cheese
Combine the watercress and arugula in a large salad and bowl pop into the refrigerator to chill.
In another bowl, using a fork whisk together the vinegar and mustard. Add the olive oil in a slow thin drizzle while whisking in. Stir in the cheese and allow the dressing to rest for at least 30 minutes. Stir and season to taste with salt and pepper.
To serve: add the onion slices to the bowl of chilled greens. Spoon the dressing on top, toss and serve.