3 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon freshly squeezed lime juice
1 teaspoon honey
a hefty pinch of salt
a few grinds of fresh pepper
2 tablespoons Parmigianno Regianno cheese
Small handful of whole almonds
4 cups watercress
Small bunch mint (optional)
Whisk the oil thru pepper together in a small bowl until creamy and fully combined.
Toast whole almonds in a 375°F oven until deeply browned; cool and chop coarsely.
For each portion of salad, wash and dry 2 good handfuls of watercress, trimming away any thick lower stems first. If you have mint around, pick out a few small leaves or finely slice a few bigger ones. Put the watercress (and the mint if you’re using) in a bowl, season it with a big pinch of sea salt, and toss it with just enough of the dressing to coat. Add a generous amount of the chopped almonds and the grated Parmigianno and toss again.
Arrange each portion on a salad plate and garnish with more almonds and cheese if desired. Serves 2.
- Recipe courtesy of Susie Middleton