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Pear and Watercress Salad with Cashews and Honey-Ginger Vinaigrette


Serves 4

  • by from Fine Cooking
    Issue 137

Toasted sesame oil and soy sauce add a subtle Asian note to the dressing in this autumn salad.

  • 2 Tbs. coarsely chopped shallot
  • 2 Tbs. reduced-sodium soy sauce
  • 2 Tbs. plain rice vinegar
  • 2 Tbs. chopped peeled fresh ginger (from a 2-inch piece)
  • 1 Tbs. honey
  • 1 garlic clove, smashed
  • 1/4 cup grapeseed or canola oil
  • 1 Tbs. Asian sesame oil
  • 8 oz. watercress, trimmed and torn into bite-size pieces
  • Kosher salt and freshly ground black pepper
  • 1/2 cup toasted cashews, coarsely chopped
  • 2 firm-ripe pears, quartered, cored, and cut into thirds lengthwise

Combine the shallot, soy sauce, vinegar, ginger, honey, and garlic in a blender and purée until smooth. With the machine running slowly, pour in the oils and blend until emulsified.

Toss the watercress with enough dressing to coat lightly and season to taste with salt and pepper. Divide among 4 plates and top with the pears and cashews. Drizzle with the remaining vinaigrette and serve.

nutrition information (per serving):
Calories (kcal): 330, Fat (kcal): 25, Fat Calories (g): 220, Saturated Fat (g): 3.5, Protein (g): 5, Monounsaturated Fat (g): 8, Carbohydrates (mg): 27, Polyunsaturated Fat (mg): 12, Sodium (g): 430, Cholesterol (g): 0, Fiber (g): 4,

Photo: Scott Phillips

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